Zuppa Toscana. It's not BBQ but.......(Pr0n heavy)

chriscw81 · 01-13-2013, 03:01 PM

It's farkin' delicious!

The wife and I had this soup for the first time about 3 or 4 years ago at Olive Garden. We loved it so much we looked up how to make it. This comes straight from our family recipe book:

Zuppa Toscana

Ingredients:

1 to 1.5 lb Italian sausage (we like hot italian sausage)

4 or 5 large russet baking potatoes or about 2.5 pounds, sliced in half, and then in 1/4 inch slices

1 large onion, minced or finely chopped

¼ to ½ package of bacon (though we usually use alsmost a pound). I chop it
finely after its been in the freezer
because it makes it easier.

2 clove garlic, minced

2 to 3 cups of kale (we cut it up finely)

1 48oz can of chicken broth

2 cups heavy whipping cream

2 teaspoons salt or to your taste

1 Teaspoon Italian seasoning

Parmesan cheese grated (sometime we use the Italian cheese mixture
from the any grocery store or cheddar if it's all we have on hand)

Directions:
Cook sausage in the bottom of large pot, take out and set aside(I do not
drain the sausage).
Fry bacon in the bottom of the pot until its crispy. Drain the grease.
Sautee the onions with the bacon in the pot.
Add chicken broth, potatoes, sausage, Italian seasoning, and garlic
Simmer until potatoes are cooked through
Lower heat and add the whipping cream and kale.
Salt and pepper to taste.
Heat through and serve.

Serve with cheese on top of each bowl

Thank me later!

This stuff is probably my favorite food so I had to share with the brethren. Here's some pics I took while preparing it:

Oh yeah, here's a pic of some leftover wings I smoked last night....just so this is BBQ related

Thanks for looking.

Chris

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TIMMAY · 01-13-2013, 03:07 PM

Looks delicious! I like that sausage soup at the OG too, so I could see myself making this one.

chriscw81 · 01-13-2013, 03:22 PM

By the way, if you had this in a restaurant it probably wouldn't have the Orange color. The Orange color is from the hot italian sausage so I don't mind it.

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pizzakngjr · 01-13-2013, 03:49 PM

I've done the Chicken and Gnocci soup at home, and I don't know if it is just because it was a smaller batch, but mine at home came out much better that the restaurants. Both the wife and I agreed that mine was better. Next time I may try it with smoked chicken.

chriscw81 · 01-13-2013, 04:32 PM

Quote:

Originally Posted by pizzakngjr

I've done the Chicken and Gnocci soup at home, and I don't know if it is just because it was a smaller batch, but mine at home came out much better that the restaurants. Both the wife and I agreed that mine was better. Next time I may try it with smoked chicken.

I know what ya mean, the soup I make at home is way better than what I get in the restaurant.

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juslearning · 02-11-2013, 08:36 PM

Thanks for this!!! I tried this at the OG this week and knew immediately that I could make it better. Looks like you saved me some time and thought. Can't wait to try this.

BevoBurn96 · 02-11-2013, 08:45 PM

If only those sausages had been smoked first!

Dirtbuddy · 02-11-2013, 09:47 PM

Looks great man!

Love making this and THIS is my go-to recipe.

chriscw81 · 02-11-2013, 11:07 PM

Quote:

Originally Posted by juslearning

Thanks for this!!! I tried this at the OG this week and knew immediately that I could make it better. Looks like you saved me some time and thought. Can't wait to try this.

You're welcome, I hope you like it, I'm confident you will.

Quote:

Originally Posted by Dirtbuddy

Looks great man!

Love making this and THIS is my go-to recipe.

That's very similar to the original recipe I tweaked for maximum deliciousness

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code3rrt · 02-12-2013, 08:46 AM

Ho-Hummmmmm......Yet another addition to my "to try" list, sounds delicious and I love soups.

Thanks for sharing!

TIMMAY · 02-12-2013, 09:41 AM

The wife made a version of this last week, still eating the leftovers!!! I think thats what I have for lunch today haha!! It really does need spicy sausage though. She used mild. Although it was great, the spicy would have put it over the top!

chriscw81 · 02-12-2013, 10:02 AM

Quote:

Originally Posted by TIMMAY

The wife made a version of this last week, still eating the leftovers!!! I think thats what I have for lunch today haha!! It really does need spicy sausage though. She used mild. Although it was great, the spicy would have put it over the top!

I don't have it on the recipe but we usually put red pepper flakes in also. The pepper and hot sausage give it a nice kick.

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fedex · 02-14-2013, 11:19 PM

Thanks Chris, Huge HIT tonight.

BobM · 02-14-2013, 11:21 PM

That is just amazing, really nice cook!

chriscw81 · 02-14-2013, 11:43 PM

Quote:

Originally Posted by fedex

Thanks Chris, Huge HIT tonight.

so you made it tonight? man, i've got some frozen in the fridge, i'm gonna have to bust it out.

01-13-2013, 03:01 PM	#1
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	Zuppa Toscana. It's not BBQ but.......(Pr0n heavy) It's farkin' delicious! The wife and I had this soup for the first time about 3 or 4 years ago at Olive Garden. We loved it so much we looked up how to make it. This comes straight from our family recipe book: Zuppa Toscana Ingredients: 1 to 1.5 lb Italian sausage (we like hot italian sausage) 4 or 5 large russet baking potatoes or about 2.5 pounds, sliced in half, and then in 1/4 inch slices 1 large onion, minced or finely chopped ¼ to ½ package of bacon (though we usually use alsmost a pound). I chop it finely after its been in the freezer because it makes it easier. 2 clove garlic, minced 2 to 3 cups of kale (we cut it up finely) 1 48oz can of chicken broth 2 cups heavy whipping cream 2 teaspoons salt or to your taste 1 Teaspoon Italian seasoning Parmesan cheese grated (sometime we use the Italian cheese mixture from the any grocery store or cheddar if it's all we have on hand) Directions: Cook sausage in the bottom of large pot, take out and set aside(I do not drain the sausage). Fry bacon in the bottom of the pot until its crispy. Drain the grease. Sautee the onions with the bacon in the pot. Add chicken broth, potatoes, sausage, Italian seasoning, and garlic Simmer until potatoes are cooked through Lower heat and add the whipping cream and kale. Salt and pepper to taste. Heat through and serve. Serve with cheese on top of each bowl Thank me later! This stuff is probably my favorite food so I had to share with the brethren. Here's some pics I took while preparing it: Oh yeah, here's a pic of some leftover wings I smoked last night....just so this is BBQ related Thanks for looking. Chris Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] Last edited by chriscw81; 01-13-2013 at 03:26 PM..

01-13-2013, 03:22 PM	#3
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	By the way, if you had this in a restaurant it probably wouldn't have the Orange color. The Orange color is from the hot italian sausage so I don't mind it. Sent from my Nexus using Tapatalk 2 __________________ [B][I][COLOR=black]A Texan transplant[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS \| [COLOR=blue]Blue[/COLOR] Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen \| Maverick PT-100 \|[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]

01-13-2013, 03:49 PM	#4
pizzakngjr On the road to being a farker Join Date: 02-22-10 Location: Vandalia, IL Name/Nickname : Kyle	I've done the Chicken and Gnocci soup at home, and I don't know if it is just because it was a smaller batch, but mine at home came out much better that the restaurants. Both the wife and I agreed that mine was better. Next time I may try it with smoked chicken. __________________ Kyle - Pit Barrel Cooker, Ooni Karu, Superfast Black Flame Thermapen

02-11-2013, 08:36 PM	#6
juslearning is one Smokin' Farker Join Date: 01-30-11 Location: McCormick, SC	Thanks for this!!! I tried this at the OG this week and knew immediately that I could make it better. Looks like you saved me some time and thought. Can't wait to try this. __________________ Proud supporter of #14 Tony Stewart. Go Smoke!!!!

02-11-2013, 08:45 PM	#7
BevoBurn96 Full Fledged Farker Join Date: 12-29-12 Location: Clear Lake City, TX	If only those sausages had been smoked first! __________________ Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool:

01-13-2013, 03:07 PM	#2
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Sugar Hill, GA	Looks delicious! I like that sausage soup at the OG too, so I could see myself making this one.

02-11-2013, 09:47 PM	#8
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Looks great man! Love making this and THIS is my go-to recipe. __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

02-12-2013, 08:46 AM	#10
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Ho-Hummmmmm......Yet another addition to my "to try" list, sounds delicious and I love soups. Thanks for sharing! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

02-12-2013, 09:41 AM	#11
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Sugar Hill, GA	The wife made a version of this last week, still eating the leftovers!!! I think thats what I have for lunch today haha!! It really does need spicy sausage though. She used mild. Although it was great, the spicy would have put it over the top!

02-14-2013, 11:19 PM	#13
fedex Full Fledged Farker Join Date: 06-21-10 Location: Cypress, CA	Thanks Chris, Huge HIT tonight. __________________ UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962

02-14-2013, 11:21 PM	#14
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That is just amazing, really nice cook! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|