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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Updated-Tuscan Soup With Homemade Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

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This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Parmesan Croutons. The heavy cream adds a silkiness to the soup.

Filled with chicken sausage, potatoes, and kale, and topped with homemade croutons. I decided to make a lighter version, instead of pork sausage, I’m using chicken sausage here but, turkey sausage would be just as delicious.

Let’s start with the potatoes.

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Homemade Croutons

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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 6-quart Dutch oven, large mixing bowl, 6-quart stockpot, Serrated knife

Ingredients:
1 16-ounce bag kale, pre-washed chopped
6 large red potatoes, sliced thin, then cut into half-moons (as seen above)
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
2 tablespoons olive oil
1 package of thawed frozen yellow corn
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2-quarts unsalted chicken broth
1 cup heavy cream

Directions:
Prepare the Potatoes:
In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3 to 5 minutes. Drain well, transfer to a large mixing bowl and set aside.

While the potatoes are cooking prep all the veggies.

In a 6-quart Dutch oven, over medium heat, add olive oil, crushed red pepper flakes, dried oregano, and fresh rosemary, cook for one minute, until fragrant. Add diced onions and diced red bell peppers, Kosher salt, and black pepper. Cook and continue stirring for another 2 to 3 minutes. Next, add the minced garlic and cook for another minute.

To the pot, add the chicken sausage. Using a wooden spoon, break up the sausage. Next, add the dried thyme. Cook sausage until brown, about 15 minutes. Chicken sausage is lean so there is no fat to drain.

Still, on medium heat, add the pre-washed chopped Kale in batches. Once the first batch goes into the pot, stir and combine until wilted. Add the second batch and repeat the process. Add the sliced potatoes, unsalted chicken broth, and corn. Stir to combine. Cook for 10 minutes.

Turn the heat down to low, add the heavy cream, stir and simmer for an additional 10 to 15 minutes. Cover to keep hot.

Click the link below for my recipe for Homemade Ciabatta Croutons.

Serve hot.

 

Homemade Ciabatta Croutons

 

Zuppa Toscana

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Pappardelle With Chicken Sausage Meatballs

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Thanks to my mom and grandmother, I’ve learned so much about the art of making great meatballs. The one important thing that they both told me was not to overwork the meat when adding in the flavorings. Well, keeping that in mind, I went one better. I came to the conclusion, that if you mix all the wet ingredients along with the spices first, then add in the meat, there was less likelihood of over mixing. This is my Pappardelle With Chicken Sausage Meatballs. 

Flat Leaf Italian Parsley

Sweet Basil (2)

fresh basil

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Prep Time: 30 minutes (time includes making the meatballs and dicing the onions and garlic for the sauce)
Cook Time For Meatballs: 25 minutes
Cook Time For Tomato Sauce: 45 minutes
Yields: 22 golf-size meatballs
Equipment: 2 rimmed baking sheet pans lined with parchment paper, large 6-quart Dutch oven,6-quart saucepot,  2 large mixing bowls, colander, cookie-dough scoop, olive oil cooking spray

Ingredients For Meatballs:
olive oil cooking spray
1 pound of sweet Italian sausage, casings removed
1 pound of ground chicken
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1/4 cup of fresh basil pesto (store-bought fresh pesto can be found in the refrigerated section where you find the fresh pasta and sauces)
1/4 cup of  Parmigiano-Reggiano cheese, freshly grated
1 tablespoon of dried oregano
1 teaspoon of fennel seeds
1 tablespoon of Kosher salt
1 teaspoon of crushed red pepper flakes
1 teaspoon of black pepper
1 cup of plain Panko bread crumbs
1/2 a cup of seasoned Italian bread crumbs
3 cloves of garlic, freshly grated
2 large eggs, beaten
5 dashes of Worcestershire sauce
1/3 cup of Ricotta cheese, room temperature
1 cup of half-and-half (start with 3/4 cup until you get the consistency of wet sand)

Ingredients For Tomato Sauce:
2 tablespoons of olive oil
1 diced onion
3 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of crushed red pepper flakes
2 tablespoons of tomato paste
1 tablespoon of dried oregano
1 tablespoon of brown sugar
1 cup of unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes
1 28-ounce can of crushed tomatoes
1 cup of freshly grated Parmigiano-Reggiano cheese for the pasta (reserve some for garnish)
1/4 cup of fresh basil, julienned

Directions:
Preheat oven to 375-degrees F.
Start in a large mixing bowl, by adding all the ingredients that will flavor the meat, mix to combine. The mixture needs to have the consistency of wet sand as shown in the above picture.

In another large mixing bowl, containing the ground chicken (a mixture of dark and white meat) and sweet Italian sausage add the flavoring mixture. Use a fork to evenly distribute the flavoring mixture throughout the meat. It does take a minute, but it will ensure there’s no chance the meat will become compacted compared to if you were to use your hands to combine the ingredients.

To ensure the meatballs are the same size use a large cookie-dough scoop as seen in the above picture. This yielded about 22 golf-size ball meatballs. On two rimmed baking sheet pans lined with parchment paper lightly spray olive oil cooking spray. Scoop out the meatball mixture and roll them into golf-size meatballs. Arrange the meatballs at least 1 1/2 inches apart. Spray the tops of the meatballs with a little of the olive oil cooking spray to ensure they brown nicely. Bake for 25 minutes.

Tip: Use the cooking spray, (a light spritz) to lubricate the cookie-dough scoop every so often. This will ensure the easy release of the meat mixture.

In the meantime in a large saucepot over medium heat, add olive oil and diced onions. Cook, stirring frequently, until the onions become translucent, 3 to 5 minutes.  To the onions, add the minced garlic, tomato paste, dried oregano, crushed red pepper flakes, Kosher salt, and fresh ground black pepper. Continue stirring, cook for another 1 to 2 minutes

Next, add the chicken broth. Let that come up to a bubble and simmer for a couple of minutes before adding the crushed and whole tomatoes. Using the back of a wooden spoon break up the whole tomatoes. Next, add brown sugar, stir to combine. Bring the sauce up to a bubble, reduce the heat to medium-low and simmer, stirring occasionally.

Once the meatballs come out of the oven, transfer them to the sauce and let everything simmer together on medium-low heat for another 45 minutes. Remove from the heat add the fresh julienned basil, gently stir to combine. Cover to keep warm. After 45 minutes, start cooking the pasta.

In a large saucepot of boiling salted water drop the pasta.

I love to use Pappardelle for this dish. The wide ribbons of pasta have so much more surface area for the sauce to adhere to. Follow the cooking instructions. Drain the pasta really well.  Add a cup of freshly grated Parmigiano-Reggiano cheese into the bottom of a large mixing bowl tossing the cheese through the pasta, very gently, so all those ribbons get coated really well. Then add a couple of ladles full of the tomato sauce, using a pair of tongs toss to combine. What you are witnessing is the cheese sticking to the pasta and the sauce sticks to the cheese. Win-Win!

Finally, I finish with ladling the meatballs on top with a bit more sauce, and a little more cheese. Serve with some crusty cheese bread and garnish with fresh basil. This is my Pappardelle With Chicken Sausage Meatballs.

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