Zuppa Toscana | Better Than Olive Garden #onestopchop
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Ingredients
6 oz bacon, chopped1 lb Italian Sausage, preferably spicy or hot1 medium head garlic, 6-8 large cloves, peeled and minced 1 medium onion, diced
6 cups chicken broth/stock, (48 oz)4 cups water, (32 oz)5 medium russet potatoes, peeled and chopped into 1/4 thick pieces1 kale bundle, leaves stripped and chopped (6 cups)
2 cups whipping cream
1 Tbsp Italian or garlic and herb seasoning Salt and black pepper to taste
Parmesan cheese to serve, optional
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How to Make Italian Sausage Soup | Soup Recipes | Allrecipes.com
Get the recipe for Italian Sausage Soup at
In this video, we'll show you how to combine Italian sausage with vegetables, beef broth, and pasta to create a hearty soup. We'll make the soup in a slow cooker and add the cooked pasta during the last few minutes to keep it al dente.
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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
RECIPE:
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Healthy Italian sausage and veggie soup ✨
Healthy Italian sausage and veggie soup✨
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▪️1 Tbsp Olive Oil▪️1 Medium Yellow Onion, diced small▪️2 Cloves Garlic, minced▪️1 Medium Carrot, diced small▪️2 Stalks Celery, diced small▪️1 lb. Hot Italian Chicken Sausage (or pork sausage)▪️4 Cups Chicken Broth▪️1 x 14.5 oz Can Diced Tomatoes, drained▪️1/2 Cup Green Beans, chopped in 1/2” pieces▪️1 Fresh Cob Corn, kernels sliced off the cob▪️1 Medium Zucchini, diced small▪️1 Medium Yellow Summer Squash, diced small▪️2 x 14.5 oz. Cans White Beans, drained▪️4 Cups Spinach, roughly chopped▪️2 tsp Kosher Salt▪️1/2 tsp Oregano▪️1/2 tsp Thyme▪️1/2 tsp Pepper▪️2 Tbsp Fresh Basil, chopped▪️Grated Parmesan, for serving▪️
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????Vegan Modification: Sub in vegetable broth for chicken broth and leave out the sausage and parmesan
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1️⃣ Cut sausage in 1” chunks, remove from casing, and roll into balls; set aside
2️⃣ In a large pot over medium heat, sauté onions and garlic in olive oil for 2-3 mins then add the carrots and celery along with a sprinkle of salt and pepper; sauté 2-3 more mins
3️⃣ Push the veggies to the side and add the meatballs to the pot; brown meatballs, moving them around the pot gently for 2-3 mins then add the chicken broth and diced tomatoes
4️⃣ Add the green beans, corn, zucchini, and squash; bring to a boil and then cover and simmer on low for 10-15 mins until veggies are tender
5️⃣ Transfer 2 cups of the hot broth into a blender along with 1 can of beans; blend and then pour back into the soup (this will add richness to the broth.. you can also mash with a fork or potato masher if you don’t have a blender)
6️⃣ Add the other can of beans to the soup (without mashing), cook for 2-3 mins, then add the spinach, salt, pepper, oregano, thyme, and basil
7️⃣ Top with grated parmesan cheese and enjoy!
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⏲30 minute prep time + 30 minute cook time
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Recipe serves 4 people