Comments on: Zuppa Toscana

By: Julie

Julie — Tue, 30 Jul 2024 13:07:55 +0000

Made some substitutions (and also read most of the comments). Used heavy whipping cream (it’s what I had on hand), Russet potatoes (peeled, again what I had on hand), some kale and Rainbow Chard and did not use the sausage. I threw a TON of Italian seasoning in, along with some red pepper flakes… and then threw some Bacon Bits in at the end.

This was awesome. I did need to let it simmer (I was afraid of the dreaded curdle) longer than 15 minutes… more like 30 minutes total– BUUUT it was awesome!

By: Jess - Budget Bytes

Jess - Budget Bytes — Thu, 18 Jul 2024 13:51:28 +0000

In reply to Gabi G.

Hey, Gabi! Oh no! I’m sorry you had this experience. Our recipe does not call for a boil on this soup, but a consistent simmer only over medium heat. You are totally right; a high heat boil on this soup would certainly result in curdling milk!

I wanted to let you know, I did add a note about tempering the milk first as an extra precautionary measure.

Thanks for your feedback.

By: Eric

Eric — Thu, 18 Jul 2024 01:36:41 +0000

In reply to Gabi G.

Yep, I am looking at a pot of very separated soup because I forgot again, not the first time. Definitely a problem with the recipe, wish I remembered from the last several times I’ve done it lol.

By: Gabi G

Gabi G — Wed, 15 May 2024 00:00:54 +0000

In reply to Thoey. It is not your fault, the recipe is written poorly. You should always add half and half or heavy cream at the end after you’ve taken the soup down from a boil to low heat. You can’t reasonably cook potatoes through correctly and also avoid curdling cream (at least without much finesse and babysitting!) - next time (and with similar recipes), add at the very end, and you will be much happier! I have asked the author to revise the recipe.

By: Gabi G

Gabi G — Tue, 14 May 2024 23:57:50 +0000

My partner just made this for us and I was panicked to come into the kitchen to the soup boiling with cream in it and the cream separating. He doesn’t make soups often and put everything in at once – I discovered the recipe told him to do that. NEVER I mean NEVER put your heavy cream in at the same time as the broth, because when your soup gets too hot (which is inevitable when cooking things like potatoes) and boils, it will curdle and separate the cream.

IMPORTANT REQUEST TO AUTHOR: Please I am begging you to fix the recipe and tell people to add the cream at the end after soup has been taken down from a boil and is on low heat. It should NOT go in same time as the broth. A poor lady down below thinks that she messed up the recipe herself when she did nothing wrong and the recipe is bad. If you google when to add cream to soup, it’s not debatable to add it at the end and to NEVER boil it. Thank you in advance for revising – if anyone else sees this, please revise your approach unless you want to be fighting your soup instead of working with it. At cream at end.

By: Paige - Budget Bytes

Paige - Budget Bytes — Tue, 27 Feb 2024 01:24:02 +0000

In reply to Pam. Any white bean variation would be fine!

By: Pam

Pam — Sat, 24 Feb 2024 20:06:44 +0000

In reply to Paige - Budget Bytes. I can’t get great northern beans where I am. Any other bean that would be similar?

By: Tonya Provine

Tonya Provine — Tue, 09 Jan 2024 00:12:02 +0000

In reply to Cassie. This was bangin! I love budget bytes. Made the crockpot potato soup last that was amazing too. I used sweet sausage cuz I don't like overly spicy and with the red pepper flakes at the end it had the perfect spicy kick

By: Paige - Budget Bytes

Paige - Budget Bytes — Mon, 08 Jan 2024 19:14:11 +0000

In reply to Jan. I think broccoli would be your best bet or just omit! You could add a little diced carrot as well.

By: Jan

Jan — Mon, 08 Jan 2024 19:03:53 +0000

My family does not like leafy greens in their soup. Is there something else I could substitute for the kale, like broccoli, carrots, or green beans???