Soup

Toscana Soup

Now most of us have had that really great Toscana soup at a local chain restaurant that shall remain nameless

You know what the best part is?

Now you can have that soup anytime you want right at home!

Here is our take on Toscana Soup!

I start with 8 hot Italian sausage, roughly 2 pounds (you can use sweet Italian sausage or a mix of both)

Place the sausage on a sheet pan and put into a 350 F oven for about 10 minutes, then flip and let cook another 10 minutes until they just start to brown nicely

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Remove from the oven and set aside

Don’t worry if they aren’t cooked all the way through, they will cook the rest of the way in the soup

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Next we will need 1 large onion, 4 slices of bacon, 4 garlic cloves, 1/2 teaspoon of kosher salt, 1/2 teaspoon of ground black pepper and 1/4 teaspoon of crushed red pepper flakes

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Peel and chop the onion, dice the bacon and garlic

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Place a large pot over medium heat and add in a drizzle of oil and the bacon

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Cook 5-6 minutes until the fat has nicely rendered and the bacon is brown

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Next add in the onion, garlic, salt, pepper and crushed red pepper

Stir to combine and cook 8-10 minutes or until the onion and garlic soften

Next we will need 4 cups of chicken stock and 4 cups of water

Click the following link to make Homemade Chicken Stock

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Add in the stock

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Add in the water

Scrape up any bits that might have stuck on the bottom as it will add to the flavor

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Next up we will need 2 large red potatoes (leave the skins on)

If you love potatoes feel free to add more

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Chop the potatoes into equal sizes

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Add them to the pot

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Next we will cut up the sausage

Slice each one lengthwise, then across on the bias

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Repeat with the rest

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And you guessed it

Add them to the pot and give everybody a stir

Cover and bring the soup to a boil and then reduce to a simmer

Cook on low for 25 minutes

I like to use kale instead spinach in this soup because it just seems to hold up a little better

I like to have a little texture from the greens but you can substitute kale with spinach, escarole, etc

I have around 10 ounces of kale sitting in water to rinse it off

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Place the kale on a board and cut the stems off and discard

Then give the kale a chop

Add the kale to the soup

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Give it a mix

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Next we will need 1 cup of milk or heavy cream

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Add this to the soup, bring to a boil, then reduce the heat and simmer for another 10-15 minutes

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Looking good!

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We served this with a nice crusty baguette!

YUM!!!!

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Enjoy!!!

Simply Sundays! ~ Toscana Soup

  • Servings: 6-8
  • Time: Prep 25 Min, Cook 35 Min
  • Difficulty: Medium
  • Print

Ingredients

8 hot sausages (roughly 2 pounds)

1 large onion

4 slices of bacon

4 garlic cloves

1/2 teaspoon of kosher salt

1/2 teaspoon of ground black pepper

1/4 teaspoon of crushed red pepper flakes

2 large red potatoes (skin on)

4 cups of chicken stock

4 cups of water

10 ounces of kale

1 cup of heavy cream or milk (your choice)

Directions

Place 8 hot Italian sausages on a sheet pan and put into a 350 F oven for about 10 minutes.  Flip and let cook another 10 minutes until they just start to brown nicely Remove from the oven and set aside

Place a large pot over medium heat and add in a drizzle of oil and 4 slices of bacon that have been chopped.  Cook 5-6 minutes until the fat has nicely rendered and the bacon is brown

Add in the 1 large chopped onion, 4 chopped garlic cloves, 1/2 teaspoon each of kosher salt and ground black pepper and 1/4 teaspoon of crushed red pepper.  Stir to combine and cook 8-10 minutes or until the onion and garlic soften

Add in 4 cups of chicken stock and 4 cups of water.  Scrape up any bits that might have stuck on the bottom as it will add to the flavor.  Chop 2 large red potatoes into equal sizes and add them to the pot

Slice the sausages lengthwise, then across on the bias.  Add them to the pot as well.  Cover and bring the soup to a boil and then reduce to a simmer.  Cook on low for 25 minutes

Rinse 10 ounces of kale under water to remove any dirt or grit.  Place the kale on a board and cut the stems off and discard.  Then give the kale a chop.  Add the kale to the soup and give it a mix.  Next add in 1 cup of milk or heavy cream and giver it a mix as well.  Bring the soup to a boil then reduce the heat and simmer for another 10-15 minutes.  Serve with crusty bread

Tools used to make this recipe

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

Anchor Hocking 8 Cup Measuring Cup

Pyrex 3-Piece Glass Measuring Cup Set

OXO Good Grips Fish Turner

© Simply Sundays 2017
All rights reserved

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