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Tuscan soup with minced meat

Tuscan Soup with Ground Meat

An incredibly tasty creamy purée soup with bits of meat. It comes together quickly and easily, and thanks to all the herbs, it turns out wonderfully fragrant. If you love smooth, brothy cream soups, this one's for you. You can even change up the flavor of the dish by swapping in a different kind of ground meat.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Ground meat

500

Parsley (dried, or 2 tbsp fresh)

Paprika

Basil

Dried oregano

0.5

Ground black pepper

0.5

Sugar

Salt

Cream (at least 15% fat / light cream)

350

Water

Potatoes (medium)

Onion

Garlic (large cloves)

Butter

Hard cheese (Parmesan, for serving)

Lettuce leaves (medium, for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 50 % 6 g

Carbohydrates 33 % 4 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients the recipe calls for. Use whatever ground meat you like. If you buy it ready-made, choose a good-quality one with no fillers — but making your own is even better. I'm using a mix of beef, pork, and chicken. Go for medium potatoes and onions. For the cheese, use Parmesan or another hard cheese with a similar flavor.
Step 2:

Scrub the potatoes clean, rinse them, and cut into roughly 1-inch (2 cm) pieces so they cook faster. Use a pot that holds at least 5 quarts. Bring the water to a boil, add the potatoes, cover, and cook for 25 minutes over medium heat.
Step 3:

Peel the onion and garlic, rinse, and cut into small cubes — that's the classic cut for this soup. But if you'd rather not have onion pieces in the soup, just drop the whole peeled onion into the broth instead.
Step 4:

For browning the meat, use a sauté pan or a deep skillet. Cut half of the butter into small pieces and melt it in the deep skillet over medium heat.
Step 5:

Add the ground meat, sugar, and spices to the pan. Cook, stirring, over medium heat for 15 minutes, breaking up any large clumps with a spatula.
Step 6:

Add the rest of the butter to the skillet with the meat. Once it's fully melted, add the onion and garlic.
Step 7:

Stir everything together and cook for another 5 minutes so the onion and garlic release their flavor.
Step 8:

Transfer the boiled potatoes to a separate deep bowl with a little of the broth. If you cooked the onion whole, scoop it out along with the potatoes.
Step 9:

Blend the potatoes (or potatoes and onion) into a smooth purée with an immersion blender.
Step 10:

Return the purée to the pot of broth. Pour in the cream. Bring to a boil and add the browned meat.
Step 11:

Season with salt to taste, stir everything together, and cook for 15 minutes.

Serve the finished Tuscan soup hot, in individual bowls, garnished with a lettuce leaf and grated cheese. It tastes delicate, creamy, and gently spiced, and pairs nicely with crunchy wheat croutons. The soup comes out on the thinner side; if you prefer it thicker, use large potatoes or simply add more.