Reducipe – Toscana Soup
Posted on January 8, 2008 by Melissa
Filed Under Food, Reducipes
Reducipe
Pronunciation: ri-doos-uh-pee
Function: noun
1 : a recipe that can help lower your food costs in a variety of ways
a : by scaling back an expensive recipe to be less pricey but still just as tasty
b : by turning an already inexpensive meal into something special
c : by using leftovers in creative ways to stretch their use
Toscana soup is one of my favorite cold weather soups and it’s so simple you won’t believe it. Eric really enjoys it and always wants me to make a big pot so he has plenty of leftovers. I particularly like to make this when I have some extra cream in the fridge I need to use up.
Whenever I go to the Olive Garden I always order a bowl of their Zuppa Toscana. It is the one dish I never pass up. I love the combination of creamy broth, tender potatoes, and zesty sausage. I decided to use those flavors as inspiration for this home-cooked version.
I like to think of this as a spicy and flavorful potato soup. The broth is amazing so don’t forget to get several loaves of crusty bread to soak it up with! You won’t be sorry!
Toscana Soup
6 cans (14.5 oz each) reduced sodium chicken broth
1/2-1 cup heavy cream
1/2 lb italian sausage (spicy preferred), casings removed
1 large yellow onion, diced
3-4 medium gold potatoes, peeled and sliced thinly
Garlic Powder, to taste
Crushed red pepper, to taste
Kosher salt, to taste
Freshly cracked black pepper, to tasteCombine the chicken broth and heavy cream in a large soup pot over medium heat. Bring to a simmer, stirring occasionally, then add the potatoes.
Place a large skillet over medium heat. Break the Italian sausage into small pieces and add it to the pan. Once the sausage has rendered some fat add the onions. Sauté this mixture until the sausage is cooked through and the onions are translucent. Add the sausage and onion mixture to the broth mixture in the soup pot. Add a pinch of garlic powder and crushed red pepper, if you like it spicy.
Allow the soup to simmer for about 30 minutes, stirring occasionally, taking care not to break up the potato slices. Season with kosher salt and black pepper and serve hot with plenty of crusty French bread. Serves 8-10 generously (break out the big bowls!)
Tips and tricks: Be sure not to add too much red pepper during the cooking process. If you go too heavy at the beginning it will be scorchingly hot after simmering 30 minutes. Eric actually likes it super spicy but I’m sure most would prefer it medium.
This soup is super flexible. If you want it less brothy simply use less broth and cream. You can make it lower in fat by reducing the cream and draining the sausage well. If you like more meat, add more. I like using gold potatoes for this because I think they are less likely to fall apart in the soup but you can use whatever potatoes you have on hand. It’s very forgiving. If you want to add something green (you know, to make it a little healthier) you can always add kale. I tend to like mine without it though.
| Ingredient | Cost | Ingredient | Cost |
| Chicken Broth | $3.00 | Onion | $0.87 |
| Cream | $0.90 | Potatoes | $1.24 |
| Italian Sausage | $1.78 | Spices | N/A |
| Total | $7.79 or $0.78 a serving |
Keep in mind that when I bought these ingredients I didn’t use coupons or sales so this is what it cost at “full price” for me. Imagine how inexpensive it could get if you made your own broth and used leftover cream and potatoes. Enjoy!
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10 Responses to “Reducipe – Toscana Soup”
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‘Tis the season for soups. Thanks for the recipe!
Sounds delicious!
I love this soup at Olive garden, it is sooooo yummy!! Thanks for the recipe!!
@Becky, Katie, & Dana: Thanks for the comments! I hope you try it and let me know how it turns out!
This sounds yummy, but you’re forgetting an ingredient: kale, chopped fine. Trust me — it makes all the difference.
This sounds delicious! And perfect for these cold days we have been having. And also..it’s well within my budget! Thanks !!!
[...] but this is one of my favorite bread recipes. I made it today and plan on serving it with this Toscana Soup that I have cooking on the stove as we speak. The two make a perfect combo if you ask [...]
[...] but this is one of my favorite bread recipes. I made it today and plan on serving it with this Toscana Soup that I have cooking on the stove as we speak. The two make a perfect combo if you ask [...]
sounds and looks delicious props to the chef.
I have just come across this site have really enjoyed the topics that are discussed, I just love this soup I can’t wait to try it out as it has been really cold here in South Africa.