Updated-Tuscan Soup With Homemade Parmesan Croutons
This soup is one you'll have to try; it's my Updated-Tuscan Soup (Zuppa Toscana) with Homemade Parmesan Croutons.
Equipment
- 1 Dutch oven 6-quart
- 1 mixing bowl Large
- 1 stock pot 6-quart
- 1 serrated knife
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
- 6 large red potatoes Sliced thin, then cut into half-moons
- 10 cup organic kale Chopped (2 bunches)
- 2 tbsps olive oil
- 1 10-ounce package frozen yellow corn Drained and thawed
- 1 yellow onion Small dice
- 1 red bell pepper Small dice
- 4 cloves garlic Minced
- 1 tsp red pepper flakes
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp fresh rosemary Chopped
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly -ground
- 2 quarts chicken broth Unsalted
- 1 cup heavy cream
Instructions
- In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3-5 minutes. Drain well, transfer to a large mixing bowl, and set them 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, and cook for one minute, until fragrant. Add diced onions and diced red bell peppers, along with kosher salt and black pepper. Continue cooking and stirring for an additional 2-3 minutes. Next, add the minced garlic and cook for another minute.Add the chicken sausage to the pot. 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 is added to the pot, stir and combine until the ingredients are well incorporated and have a soft texture. Add the second batch and repeat the process. Add the sliced potatoes, chicken broth, and corn. Stir to combine. Cook for 10 minutes.Turn the heat down to low, add the heavy cream, and stir. Simmer for an additional 10-15 minutes. Cover to keep hot.There you have it, my Updated-Tuscan Soup (Zuppa Toscana) with Homemade Parmesan Croutons.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
2) Kcal count is for the soup only. You can find the Kcal for the Homemade Ciabatta Croutons is available on the linked page.
