Best 8 Tuscan Chestnut Soup Recipes

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In the heart of Tuscany, where rolling hills blanketed with vineyards and olive groves meet the azure skies, lies a culinary gem that showcases the region's rich heritage and bountiful harvests: Tuscan chestnut soup. This rustic yet refined dish captures the essence of autumn's bounty, blending the sweet creaminess of chestnuts with earthy mushrooms, aromatic herbs, and a hint of smoky pancetta. As the leaves turn vibrant shades of gold and crimson, indulge in the comforting warmth of this Tuscan treasure, a testament to the region's devotion to simple, seasonal, and soulful cooking.

Check out the recipes below so you can choose the best recipe for yourself!

TUSCAN SOUP



Tuscan Soup image

Tuscan soup with spicy sausages, potatoes, and spinach.

Provided by Dianne Brown

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
¼ cup evaporated milk
salt to taste
ground black pepper to taste

Steps:

  • Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
  • Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
  • Add spinach. Continue boiling until spinach is lightly cooked.
  • Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

Nutrition Facts : Calories 558.5 calories, Carbohydrate 57.4 g, Cholesterol 56.4 mg, Fat 25.2 g, Fiber 8.4 g, Protein 26.4 g, SaturatedFat 9.1 g, Sodium 1745.3 mg, Sugar 6.3 g

TUSCAN VEGETABLE SOUP



Tuscan Vegetable Soup image

Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

  • In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  • Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  • Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  • Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams

TUSCAN CHESTNUT SOUP



TUSCAN CHESTNUT SOUP image

Categories     Soup/Stew     Nut     Quick & Easy     Simmer

Yield 6 people

Number Of Ingredients 14

2 Tbs. extra-virgin olive oil
4 oz. pancetta, cubed
1/2 red onion, chopped
3 garlic cloves, minced
1 celery stalk, chopped
1 cup dried chestnuts, soaked overnight in
lightly salted water and drained, or substitute
steamed chestnuts
1/4 tsp. fennel seed, lightly crushed
Leaves from 1 fresh rosemary sprig
8 cups chicken broth or water
Salt and freshly ground pepper, to taste
1 cup short-grain white rice or 3/4 cup pearl barley
2 oz. aged pecorino cheese, grated

Steps:

  • In a large saucepan over medium heat, warm the olive oil. Add the pancetta cubes and sauté until they begin to soften, about 2 minutes. Add the onion, garlic and celery and sauté, stirring frequently, until the vegetables begin to soften, about 5 minutes. Sprinkle in the chestnuts, fennel seed and rosemary and stir well for about 2 minutes to combine. Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer until the chestnuts almost begin to fall apart, 1 1/2 to 2 hours, seasoning with salt and pepper after 1 hour. Stir in the rice or barley and continue to simmer until the rice is cooked, about 20 minutes. Taste and adjust the seasonings. Ladle into warmed individual bowls and serve. Pass the pecorino cheese at the table. Serves 6 to 8.

ZUPPA DI CASTAGNE: CHESTNUT SOUP



Zuppa Di Castagne: Chestnut Soup image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 shallot, chopped
1/2 cup canned pureed peeled tomatoes
25 chestnuts, roasted and peeled
8 cups vegetable stock
Salt and freshly ground black pepper
Fresh parsley, finely chopped
1 cup toasted croutons

Steps:

  • Put the olive oil, garlic, and shallot in a deep pot over medium heat. Cook for a few minutes, or until the garlic turns golden in color. Add the tomato puree, and chestnuts, and cook for another minute. Add the vegetable stock and bring the soup to a boil. Season the soup with salt and pepper, to taste. Reduce the heat, and let simmer for about 40 minutes. Before serving in individual bowls, sprinkle the soup with chopped parsley and croutons.

CHESTNUT SOUP



Chestnut Soup image

My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.

Provided by Carla A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

8 cups chicken stock
1 ½ pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
½ cup heavy cream
¾ teaspoon white sugar
salt to taste
ground black pepper to taste

Steps:

  • To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
  • In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
  • Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 56.1 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 1299.6 mg, Sugar 15.2 g

FAST, EASY, ELEGANT CHESTNUT SOUP



Fast, Easy, Elegant Chestnut Soup image

This is from an idea in a French women's magazine. I want to make chestnut soup for my French inlaws for Christmas dinner instead of those nasty, hard chestnuts they are always serving. I have been auditioning soups. This is the winner. Would be great garnished with some very crispy bacon or pancetta.

Provided by Kasha

Categories     Vegetable

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

2 lbs chestnut meats (canned or frozen)
1 onion, chopped
2 leeks, sliced
6 -8 cloves garlic
2 cups cream or 2 cups creme fraiche
8 cups vegetable stock
salt, to taste
pepper, to taste

Steps:

  • This is really easy.
  • Put everything except the cream, salt and pepper in a soup pot.
  • Bring to boil, turn dow, and cook gently for 30 minutes.
  • Mush up the chestnuts a bit with a fork.
  • Decide if you want the soup a bit chunky, or really smooth.
  • I prefer the smooth version.
  • For both, use immersion blender to the point where you like the look of the soup for a chunky version.
  • For the really smooth version, blend in blender after using the immersion blender until it reaches the consistency you like.
  • Taste, check for seasoning, add salt and pepper, stir in cream.
  • If it is too thick, add a bit of stock or water.
  • I liked it best a bit thick.

Nutrition Facts : Calories 131.4, Fat 12.4, SaturatedFat 7.7, Cholesterol 44.2, Sodium 17, Carbohydrate 4.7, Fiber 0.4, Sugar 1, Protein 1.3

CHESTNUT AND KALE SOUP



Chestnut and Kale Soup image

Categories     Soup/Stew     Blender     Bean     Leafy Green     Tomato     Lunch     Bacon     Kale     Winter     Healthy     Chestnut     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 16

1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed
1/4 pound thinly sliced pancetta, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
3 1/2 cups low-sodium chicken broth (28 fluid ounces)
2 cups water
1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups bottled peeled cooked whole chestnuts (8 ounces), halved
1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces
2 teaspoons chopped fresh thyme
Accompaniment: grated Parmigiano-Reggiano
Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

Steps:

  • Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
  • Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
  • Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.

OLIVIER BAUSSAN'S CHESTNUT SOUP



Olivier Baussan's Chestnut Soup image

Provided by Jonathan Reynolds

Categories     soups and stews, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 9

2 pounds fresh chestnuts
2 tablespoons butter
2 shallots, finely chopped
1/3 cup porcini powder (or dried porcini ground in a blender)
1 tablespoon sherry vinegar
3 cups heavy cream
2 teaspoons green cardamom pods, lightly crushed
Salt and pepper to taste
1 tablespoon black truffle olive oil

Steps:

  • Preheat the oven to 350 degrees. Cut through one end of the shell of each chestnut. Place them on a sheet pan and roast until browned and the skins begin to pull back, 7 to 8 minutes. When cool, peel the nuts and discard the skins.
  • Melt butter in a large soup pot. Add shallots and cook until soft. Add chestnuts, raise heat and cook, stirring, until chestnuts are golden. Stir in the porcini powder, vinegar and 4 cups of water. Add 2 cups of the cream and stir, scraping any residue from the bottom. Lower the heat and simmer for 20 minutes.
  • Bring the remaining cream to a boil and add the cardamom pods. Remove from the heat, cover, and let sit for 10 minutes. Strain and season with salt and pepper.
  • Purée soup in a blender and stir in the truffle oil. Reheat the soup. (It should be warm, not piping hot.) Season with salt and pepper if necessary. Whip the infused cream until very frothy. Ladle soup into 8 small mugs and top with the frothy cream and a pinch more porcini powder, if desired.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 14 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 23 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

Tips

  • Use fresh chestnuts: Fresh chestnuts have a sweeter, more delicate flavor than dried chestnuts. If you can't find fresh chestnuts, you can use dried chestnuts, but be sure to soak them overnight in water before cooking.
  • Roast the chestnuts before using them: Roasting the chestnuts helps to bring out their flavor and make them easier to peel. To roast the chestnuts, place them in a single layer on a baking sheet and bake them at 400 degrees Fahrenheit for 20-30 minutes, or until the shells are brown and cracked.
  • Peel the chestnuts while they are still warm: The chestnuts are easiest to peel while they are still warm. To peel the chestnuts, use a sharp knife to make a slit in the shell, then use your fingers to pull the shell off.
  • Use a good-quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good-quality broth. You can use homemade vegetable broth or a store-bought broth that is low in sodium.
  • Don't overcook the soup: The soup should be simmered for just until the vegetables are tender. Overcooked vegetables will become mushy and lose their flavor.
  • Serve the soup with a garnish: A garnish adds a pop of color and flavor to the soup. You can use chopped parsley, grated Parmesan cheese, or a drizzle of olive oil.

Conclusion

Tuscan chestnut soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with fresh chestnuts, vegetables, and a good-quality vegetable broth. The soup is simmered until the vegetables are tender and then served with a garnish.

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