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
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
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
Peel and chop the onion, dice the bacon and garlic
Place a large pot over medium heat and add in a drizzle of oil and the bacon
Cook 5-6 minutes until the fat has nicely rendered and the bacon is brown
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
Add in the stock
Add in the water
Scrape up any bits that might have stuck on the bottom as it will add to the flavor
Bring to a boil then reduce to a simmer
Next up we will need 2 large red potatoes (leave the skins on)
If you love potatoes feel free to add more
Chop the potatoes into equal sizes
Add them to the pot
Again bring the soup to a boil then reduce to a simmer
Next we will cut up the sausage
Slice each one lengthwise, then across on the bias
Repeat with the rest
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 25-30 minutes
I like to use kale instead spinach in this soup because it just seems to hold up a little better and has more texture
You can substitute the kale with spinach, escarole, etc
I have around 10 ounces of kale sitting in water to rinse it off
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
Give it a mix
Next we will need 1 cup of milk or heavy cream
Add this to the soup, bring to a boil, then reduce the heat and simmer for another 10-15 minutes
Looking good!
We served this with a nice crusty baguette!
YUM!!!!
Enjoy!!!
Simply Sundays! ~ Toscana Soup
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 Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
Anchor Hocking 8 Cup Measuring Cup
Pyrex 3-Piece Glass Measuring Cup Set
© Simply Sundays 2017
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