Tuscan minced meat soup (Zuppa Toscana) is a hearty, thick, and warming Italian soup.

 Tuscan minced meat soup (Zuppa Toscana) is a hearty, thick, and warming Italian soup. This classic homemade version combines rich, meaty flavor with a creamy broth, potatoes, and herbs. Below is a tried-and-true step-by-step recipe. Ingredients: Ground meat (pork, beef, or homemade kupaty) — 400 g; Potatoes — 3–4 pcs.; Onion — 1 pc.; Garlic — 3–4 cloves; Cream (15–20%) — 200 ml; Chicken broth (or water) — 1.2 l; Greens (fresh spinach, parsley, or kale) — 1 large bunch; Butter — 20 g; Spices: paprika, dried basil, oregano, salt, black pepper — to taste; Step-by-step preparation: 1. Frying the minced meatHeat a little butter or olive oil in a heavy-bottomed saucepan. Add the minced meat and fry it over medium heat for 7-10 minutes, constantly breaking up the lumps with a spatula. The meat should be browned.

2. Adding vegetablesFinely chop the onion and press the garlic. Add them to the saucepan with the minced meat. Pour in the paprika, basil, oregano, salt and pepper. Fry everything together for another 3-5 minutes, until the onion becomes translucent and a strong aroma of spices comes out. 3. Boiling the potatoesPeel the potatoes and cut them into thin slices or small cubes. Add to the saucepan. Pour hot chicken broth or water over the contents. Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes (until the potatoes are soft). 4. Cream and Herb Dressing: Slowly pour the warm cream into the soup, stirring constantly. Chop the herbs (if using spinach, you can use whole leaves). Add the herbs to the soup, stir, and simmer for another 2-3 minutes. Be sure not to let the soup boil vigorously after adding the cream. 5. Serving: Remove the pan from the heat and let the soup sit, covered, for 5-10 minutes. Serve hot. Garlic croutons or a handful of grated hard cheese (such as Parmesan) directly into the bowl are ideal accompaniments. Helpful Tips for Cooks: Flavor Secret: To make the soup as close to the Olive Garden restaurant original as possible, add about 100 g of finely chopped fried bacon along with the minced meat. It will add a light smoky flavor to the dish. Choice of greens: Traditionally, kale is used in Tuscany, but spinach or regular parsley are excellent and more affordable alternatives that maintain the delicate texture of the dish.

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