Best 4 Zuppa Toscana Hillbilly Style Recipes

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ZUPPA TOSCANA HILLBILLY STYLE

Steps:

• Add the oil to a large, 5-8 qt, steel or enamel stockpot over med-high heat (5 on my electric stove).
• Add the ground meat. It can be frozen or fresh. Chop the meat as it browns. There should be no large pieces. just as the meat loses its pink add the chopped onions.
• Cook the onions in the meat for a couple of minutes; stirring them occasionally.
• Add the kale to the pot. It should fill it close to the top.
• Add the water and the bouillon cubes (or powder).
• Toss in one cubed potato (about a cup). Cover with a lid. Let it cook 5 min to wilt the kale (leave the heat on 5).
• Remove lid. Add the rest of the potatoes.
• Add the celery.
• Add the tomato sauce. (If all you have is spaghetti sauce feel free to use it.)
• Add the diced tomatoes. (If using fresh, peel seed and dice them.)
• Add the canned beans with can juices.
• Add the crushed pepper flakes (you can add more if you want it a bit hotter).
• Add the Italian seasoning. The Jennie-O has Italian seasoning but kale is a strong-tasting vegetable and can overpower the soup.
• Add the Worcestershire Sauce. Stir the soup and cover. Bring just to a boil (not a full rolling boil) and reduce the heat to med low (2 on my electric stove). Cook covered for one hour. This cooks the kale thru and blends the flavors. Turn off the heat after one hour and remove the pot from the stove eye. Remove the lid and scrape the bottom no food should have stuck. Replace the lid and let the pot sit for 15-20 minutes.
• Remove the pot lid and stir in the sour cream.
• Stir in the milk.
• Put the butter in the serving bowl. Ladle in the soup. Serve. Some Cornbread or Hushpuppies are nice served on the side or garlic toast but are not necessary.
• *Can be cooked in the 6 Qt or larger Crock Pot. Toss everything (except the milk and sour cream) in the order given into the Crock Pot (break up the meat before adding the other ingredients). Cook in low 6-8 hrs or high 2-3 hours. Turn off the pot and let sit 20 min. Add the sour cream and milk. Serve.

RESTAURANT-STYLE ZUPPA TOSCANA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
• Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
• Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
• Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.