Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana

When a Danish chef travels to Tuscany to sell his father’s business, he meets a local woman who inspires him to rethink his approach to life and love.

That’s a description of the recent 2022 movie ‘Toscana.’

Zuppa Toscana is exactly that, a very hearty, rustic, savory and creamy Italian soup, that is loaded with spicy sausage, bacon, potatoes, herbs and kale.

A soup that will inspire you to rethink your approach to life and love for Italian food.


We Have All Done It & Have Questioned How To Fix An Over-Salted Soup


Instant Pot Zuppa Toscana

Instant Pot Zuppa Toscana

1 tablespoon olive oil

1 pound spicy Italian sausage

4 ounces bacon, 5 slices, cut into ½-inch pieces

1 cup yellow onion, ¼-inch dice

2 tablespoons minced garlic

1 teaspoon dried oregano, or 2 teaspoons chopped fresh

½ teaspoon kosher salt

¼ teaspoon black pepper

1 ½ pounds russet potatoes, cut into ½-inch cubes

⅛ teaspoon red chili flakes

4 cups unsalted chicken stock

4 cups chopped kale, ½-inch thick slices

1 cup heavy cream

Select “Saute” on the Instant Pot. Allow time to heat, it will indicate “Hot” on the display when ready.

Add olive oil to the pot, once hot add the sausage with casings removed. Cook and break up into smaller pieces until no longer pink, 5 minutes.

Add bacon and saute for 2 minutes.

Add onions and garlic, saute for 2 minutes.

Add oregano, salt, pepper, and red chili flakes, cook for 1 minute.

Add potatoes and chicken stock. Press “Keep/ Warm/Cancel” on the Instant Pot.

Make sure that the release valve is in the “Sealing” position. Place the lid on, turn and lock.

Press “Manual” button on the Instant Pot on high pressure, and then set the timer to 5 minutes using the “+” or “-” buttons.

It will take about 15 minutes for the pot to heat and build up pressure. You will see steam release from the lid, and then the time will start on the display.

Once cook time is complete, quick-release of the pressure.

Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to “Venting” position. The initial release will spray some moisture around so be careful.

Remove the lid, opening the top away from you as steam releases from the pot.

Press “Keep/Warm/Cancel” on the Instant Pot. Select “Saute” setting.

Stir in the kale and cook until wilted, 2 minutes.

Press “Keep/ Warm/Cancel” on the Instant Pot. Stir in heavy cream. Taste and season with more salt, pepper, and chili flakes as desired.

Instant Pot Zuppa Toscana

Plate and serve with a salad and Toasted Sourdough Garlic Cheese Bread.


Search Here For More Instant Pot Recipes – Type ‘Instant Pot’ in search box and click search:


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Homemade Chicken Soup

If your deboning you’re chicken legs, thighs or breasts for a recipe that requires it, don’t throw the bones out.

Save them and make some homemade chicken soup.


Wha You Need To Know About How To Successfully De-Bone Chicken Thighs


The Facts About Chicken Soup

Chicken soup can be found in the Mediterranean diet – though it is more elaborate in flavor and ingredients than a typical American made chicken soup.

Chicken soup is actually good for your health and can help with common cold symptoms. Though chicken soup is not a 100% cure.

One way chicken soup aides in keeping us healthy is by improving the function of cilia, the tiny little hairs located on the inside of our nose, which repel contagions from entering the body.

Chicken soup also clears up runny noses, reducing the amount of time that viruses spend in contact with the lining of our nasal passageways, and decreasing the likelihood of infection.

Researchers from Mount Sinai Medical Center in Miami tested chicken soup against water, dividing a group of volunteers into three categories:

1/3 of the group drank of cold water

1/3 of the group drank hot water

1/3 of the group drank chicken soup

Those drinking chicken soup experienced the most improvement in congestion (Source).

The article also reports that chicken soup contains an amino acid similar to a drug used to treat some respiratory infections.

In 2000 the University of Nebraska Medical Center in Omaha, found that chicken soup reduced nasal inflammation by preventing the movement of neutrophils, immune system cells that contribute to the body’s inflammatory response (Source).

What’s Inside That Soup

This recipe calls for Herbs de Providence. This mix of herbs are:

  • Thyme
  • Savory
  • Oregano
  • Rosemary
  • Marjoram
  • Parsley
  • Lavender (for some commercial producers this ingredient is usually optional)

This herb mix adds wonderful flavor for a chicken soup.

This homemade chicken soup recipe has no rice nor noodles, but rather a pasta called Ditalini.

The name Ditalini means “little thimbles.”The classic use for this pasta is for Pasta E Fagioli, a pasta and bean soup.

Ditalini makes for a good addition to soups and salads that call for pasta.

It cooks fast, therefore when making soup, add it to the last 10 minutes or so.

Homemade Chicken Soup

5-7 chicken bones, uncooked,

2 stalks celery, chopped

2 carrots, chopped

3-4 garlic cloves, minced

1-2 teaspoons Herbs de Providence

1/2 cup chopped cilantro, optional

Add chicken bones to a medium pot with 2 cups of clean water. Bring to a boil, then lower heat to low and simmer until bones and meat have no pink to them, about 40-60 minutes.

Remove bones, allow to cool, remove any meat and other eatable parts. Add to chicken broth. Discard cooked bones.

Next add celery, carrots, minced garlic, and herbs. Stir in and cook on low heat with lid on for 20 minutes or until vegetables are tender.

Next add pasta and continue simmering for another 10 minutes or until pasta is al dente.

Add cilantro (optional) and stir in. Ladle into bowls and serve.

More Deliciously Yummy chicken soup recipes to try.


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Creamy Roasted Broccoli Cheddar Cheese Soup

Creamy Roasted Broccoli Cheddar Cheese Soup

A rich and flavorful creamy roasted broccoli and cheddar soup with a hint of cayenne.

Roasting vegetables helps to concentrate their flavor. And roasting the broccoli with a sprinkle of cayenne makes for a deliciously yummy – Creamy Roasted Broccoli Cheddar Cheese Soup.

White & Orange Cheddar – What’s The Difference

Josh Windsor of Murray’s Cheese says cheesemakers use annatto, a food coloring derived from the seeds of the achiote tree, to give orange cheddar a rich orange hue.

The small amounts needed to create an orange color have very little effect on the cheese’s taste or nutritional value.

Both cheddar cheese can be used in this recipe. Though with an orange cheddar, the soup will have a yellow hue to it.


Do You Know The Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Creamy Roasted Broccoli Cheddar Cheese Soup

4 tbsp flour

2 tbsp butter

1/2 cup yellow onion, chopped

1 cup chicken broth

1 cup cold milk

1 cup cold heavy cream

2/3 cup (about 10 oz.) roasted broccoli florets, chopped into small pieces

Olive oil for brushing

Cayenne pepper, for sprinkling

Himalayan salt and black pepper, to taste

1/2 cup white sharp cheddar cheese, grated

3/4 tsp Himalayan or Sea salt

1 tsp black pepper

1 tsp sugar

Heat oven to 450 degrees.

Place a sheet of aluminum foil on a backing sheet. Position broccoli florets over foil. Brush olive oil over florets.

Roasted Broccoli Florets with Cayenne Pepper

Next sprinkle salt and black pepper to taste. Next sprinkle cayenne pepper over florets.

Place broccoli in oven and roast for 15 minutes. Remove from oven let cool about 5 minutes than chop broccoli into small pieces. Set aside.

Add butter to a medium soup pot over medium heat. Sauté onion until fragrant, about 1 minute.

Next add flour and whisk continuously. Gradually add milk and heavy cream while whisking.

Next add chicken broth and broccoli florets, salt, sugar and pepper. Cover pot with lid and simmer medium low heat for 5 minutes.

Next place a hand blender (or pour soup into a blender or food processor) into soup pot, and carefully blend soup contents until broccoli is puréed.

Next add cheddar cheese and stir until well combined.

Ladle soup into bowls and top with more cheese and croutons if desired.

Learn more here about The Broccoli – Essence of Real Food.


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The ABC’s Of Soup Making – with recipes

The art of composing good soup is to proportion the different ingredients so that the flavor of one will not predominate over another.

The ingredients that will compose the soup should form an agreeable finished product. That is delectable to the sight and delicious to the pallet.

Southwestern Black Bean and Sweet Potato Soup

To accomplish this, care must be taken that the fresh vegetables and herbs are well cleaned, and that the base of the soup, be it water, chicken or beef broth, or vegetable broth is proportioned to the quantity of meat and other ingredients.


Are You Familiar With The Difference Between Stock and Broth


Generally a pound of meat or vegetables requires a quart of water for each pound.

Making a good flavorful soup is done by gently stewing or simmering.

For a more nutritious soup, using a slow cooker is the best. There is no risk of losing vital minerals and vitamins as the slow cooker is cooking at a constant temperature.

Also if the soup is being prepared in a pressure cooker, there is no loss of moisture and no need to add any extra broth or water.

Soups will general take from three to six hours to cook. They are also much flavorful when prepared the day before.

Moroccan Three Bean and Kale Soup

Ater cooking the soup and allowing it to sit for 24 hours brings out the flavor the dried herbs being used in the preparation of the soup.

Another benefit to letting it sit is easier removal of any fat from the soup.

When the soup is cold, the fat is much easier to remove, as fat solidifies as it cools.

If you are using fresh herbs and wish to eat the soup the same day, you can use one of these two options:

Refrigerate the soup until the fat hardens. If you place waxed paper on top first, it will peel away the hardened fat.

No time to refrigerate? Try dropping a lettuce leaf in the soup. Let it collect fat, and then remove it.

When the soup appears to be too thin or too weak, arrow-root, corn starch, flour and butter, can be used to thicken it and give body to the soup.

You should have no problem with thin soup if you are using barley or rice as this will thicken the soup some as well.

Various herbs, fresh or dried and vegetables are used for the purpose of making broth for the soup.

The most common vegetables used are parsnips, carrots, turnips, and beetroots including garlic, shallots and onions.

Onions, garlic and shallots should be browned or minced some with butter or olive oil to release the flavors more readily into the soup broth.

South Of The Border Chicken Tortilla Soup

The older and drier the onions, garlic or shallots are, the stronger the flavor they will have.

Leeks and celery are also used in soups. These also should be browned or minced to bring out their flavors.

Celery-seed can be used, but should be pounded to release its flavor as well.

Though fresh celery and celery seed is equally strong in giving good flavor, celery seed does not impart the delicate sweetness of the fresh vegetable and if when used as a substitute for the fresh vegetable its flavor should be corrected by the addition of a bit of sugar.

The addition of dried herbs such as cress-seed, parsley, thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savory, and basil can be used.

Dried herbs should be added at the beginning of the preparation of the soup.

Fresh herbs can be used, but should be added at the finish of the soup cooking.

Dried basil is ok to use, but fresh basil is seldom used as its flavor is quickly lost with heat and its leaves blacken.

Fresh chopped basil can be used by adding it just before serving it. Fresh parsley and cilantro are added at the finish of the soup cooking.

Creamy Pumpkin Soup with Brown Sugar Cinnamon Croutons

Other ways to season soups is with bay-leaves, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, black and white pepper, essence of anchovy, lemon-peel, and juice, orange peel and Seville orange-juice.

The orange though imparts a finer flavor than the lemon, and the acid is much milder.


Read More Here About The Benefits Of The Orange Peel


Other food ingredients that can be used and combined in various proportions are wine, mushrooms, and tomato sauce.

Now that you have made your soup, did it turn out to salty? No worries, you can fix that – How To Fix An Over-Salted Soup.


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Kale For Salads Soups & Side Dish – recipes included

Kale For Salads Soups & Side Dish – recipes included

Kale is a leafy, cruciferous vegetable that is rich in nutrients. It comes in so many varieties, and in flavor variations as well.

Kale leaves can be white, red, purple and green. With either flat to curly-leaf edges.

There are 8 varieties of eatable kale and they include:

  • Curly Kale
  • Lacinato Kale
  • Red Russian Kale
  • Siberian Kale
  • Chinese Kale
  • Redbor Kale
  • Premier Kale
  • Walking Stick Kale
Red Kale Beets and Sweet Cilantro Vinaigrette

Depending on the variety, the flavor of kale can be a sweet to nutty sweet flavor or a peppery slightly bitter flavor.

The stems and ribs of the leaves are tougher and even more strongly flavored than the leaves themselves.

Most recipes will call for removing the stem and rib before adding it to the dish.

Moroccan Three Bean and Kale Soup

Baby Kale verses Large Kale

If you want to a salad using kale, use what is packaged as “baby kale.” The leaves are harvested small and have a milder flavor.

Save the larger leaves for soups, stews, and other cooked dishes.

Large Kale For Adding To A Pot Of Soup

You can also use them as substitutes for spinach or cabbage to add variety to the flavor of your favorite dishes.

Benefits Of Eating Kale

Kale offers a range of health benefits for the whole body.

Kale has a wide range of nutrients that can help prevent various health problems.

The leafy green contains fiber, antioxidants, vitamins C and K, and including minerals like calcium and iron.

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Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures.

These toxins, known as free radicals, are unstable molecules. If too many build up in your body, they can lead to cell damage. This could result in health problems such as inflammation and diseases.

Kale and other green vegetables that contain chlorophyll can help prevent the body from absorbing heterocyclic amines (Source).

These are chemicals that occur when you grill or cook meat at a high temperatures.

A cup of cooked kale provides almost five times an adult’s daily need for vitamin K, around 15–18% of their calcium need, and about 7% of the daily phosphorus requirement.

Some research has reported that a high intake of vitamin K could help reduce the risk of bone fractures. Vitamin K is also needed for blood clotting.

Cider Braised Chicken With Apples and Kale

Try these recipes with:


How To Fix An Over-Salted Soup

How To Fix An Over-Salted Soup

Salt is considered the most common ingredient in the culinary world. For thousands of years, salt has been used to preserve food and to improve its taste.

As a seasoning, salt helps to bring out the natural flavors in food. It helps to make bland foods palatable.

What You Should Know When Cooking With Salt

In small amounts salt can intensify sweetness and counteract bitter flavors in food.

Salt also aides to release certain molecules in the food making the food more aromatic.

When To Use Salt

Cooks Illustrated says that for the most even seasoning and well-rounded flavor, it is strongly encourage seasoning foods during the cooking process.

They also say that you should avoid iodized salt when cooking, as it can impart a subtle chemical flavor.

Paul Breslin of Rutgers University, who’s primary focus of study is on taste perception with an emphasis on taste discrimination, taste enhancement and suppression, and taste localization, says that salt becomes the dominant flavor when adding it to your food at the table in place of making use of it while cooking your soup.

The salt doesn’t bind with the other flavors and leaves you with a salty aftertaste.

What can you do if you find your soup is to salty?

How To Fix An Over-Salted Soup

The following are some strategies for fixing an overly salty soup.

The easiest fix is to add more water, or stock, if your stock isn’t too salty in the first place. Add a little at a time, tasting as you go.

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This method works best for soups that are brothy rather than thick and creamy.

Starchy ingredients like noodles and rice will absorb some of the excess salt as they cook and help thicken up the soup, so you can add a little more water to further dilute it.

You can also add a potato to your salty soup and remove it after the soup is done. The potato will sock up some of salt.

A splash of acid also helps take soups from good to great.

This would include lemons, limes, vinegar, tomatoes, sugar, pickles, yogurt, and sour cream.

Curried Apple Pumpkin Soup

Of course it depends on your soup base as to which acid you would incorporate. That is, is it a thick base or watery base.

Acids like vinegar or lime, or lemon juice can cut through the saltiness, as can a small amount of sugar. This works best for soups that are just a little too salty and need some balancing.

These types of acids are also a good addition to long-simmered bean soups or rich meat-based soups.

Southwestern Black Bean and Sweet Potato Soup
Southwestern Black Bean and Sweet Potato Soup

How To Prevent Over Salting Your Soup

To prevent over salting your soup implement these cooking tips:

Season Gradually

Soups become saltier the longer they boil, as water evaporates away (salt doesn’t evaporate) so wait to adjust your seasoning and including adding salt towards the end of cooking.

A soup that is perfectly seasoned as it comes to a boil will be far too salty after 30 minutes of cooking.

South Of The Border Chicken Tortilla Soup

Taste and Adjust Several Times

Tasting and adjusting your soup when adding is important – as you will avoid over salting the soup.

Adding salt to a pot of soup

Don’t be afraid to keep tasting and adding salt a little at a time (1/8 to 1/4 teaspoon) towards the end of cooking, until the flavor is just right.


Salt Has Other Uses: The Usefulness of Salt Around The House


Kick Off the 2015 Supper Bowl with Beer Cheese Soup

Beer Cheese Soup

February first (1st) is Supper bowl day, and according to a poll we found on line from 2010, 7 in 10 American adults, about 68 percent, watch the Super Bowl.  Others polls state that most men watch the Supper Bowl for the commercials, which are later talked about on the social net-works they subscribe too.

Most men also love their cheese as well. Why look at all of the food items containing cheese that they sink their taste buds into:  Chili and Cheese, Ham and Grilled Cheese Sandwich, Philly Cheese Sandwich, Pizza with Extra Cheese, Chili Fries with Cheese, and the list goes on.

Because the Supper Bowl always is played on a Sunday, most homes will have a brunch prepared. Here at Splendid Recipes and More we have an item to add to the brunch list, and it contains cheese and a man’s favorite beverage, will most men, BEER!! Yes – Beer Cheese Soup.

Here is what you will need ( soup recipe adapted from Soup Recipes for Men):

Beer Cheese Soup 

1/3 Cup Butter

1/3 Cup Flour

1 ½ Cups Carrots, finely diced

1 ½ Cups Onion, finely diced

1 ½ Cups Celery, finely diced

2 Cloves Garlic, minced

Tabasco

Kosher Salt

Fresh Cracked Pepper

2 Cups Beer

3 Cups Chicken Broth

4 Cups Whole Milk

6 Cups Sharp Wisconsin Cheddar Cheese, grated

1 Tablespoon Dijon Mustard

1 Teaspoon Worcestershire Sauce

Chives (garnish)

Crumbled Bacon (garnish)

Melt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 4 – 5 minutes to create a light roux, about the color of a dull penny. Next, add carrots, onion, and celery; sauté until tender, about 7 – 9 minutes. Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper. Slowly add the beer and chicken broth, stir and bring mixture to a slow boil. Add milk, and return to a slow simmer, stirring often. Reduce heat to low; fold in the cheese, mustard, and Worcestershire. Stir until all of the cheese is completely melted – soup should be rich and creamy. Ladle into a bowl and serve.

Link here for some more favorite Supper Bowl Day recipes: Enjoy the Supper Bowl with Splendid Recipes.

 

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