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Spicy Tuscan Soup

Combining the flavors of bacon and Italian sausage pretty much makes a recipe perfect in my eyes.  Is there even anything else to say after that?  Don’t let the odd measurements of this recipe throw you off; the beauty of soups is you can add more or less depending on what you love or what you have.  Have extra carrots in the fridge?  Just throw them in too!  This soup is filling enough to be an entire meal but I did serve it with crusty French bread.  I used spicy Italian sausage but if you don’t care for the spice, you could use mild Italian sausage or even ground beef if you prefer.

Spicy Tuscan Soup


Katie @ Onceamonthmeals.com


  • 1 Tablespoons olive oil
  • 1.5 cups Italian sausage
  • 0.84 cups mushrooms, sliced
  • 1.25 cups red onion, chopped
  • 0.38 cups bacon, diced
  • 3 teaspoons garlic, minced
  • 3.75 cups potatoes, peeled and diced
  • 6 cups chicken broth
  • 1 Tablespoons Italian seasoning
  • 3 cups spinach leaves
  • 0.5 cups heavy cream


In a large pot, heat olive oil over medium heat.  Add in italian sausage, mushrooms, red onion, bacon, and garlic.  Cook for 9 minutes, until sausage is cooked through, bacon begins to crisp and onion softens.  Stir in potatoes, chicken broth, italian seasoning, pepper, and salt.  Cook for 15-20 minutes, until potatoes begin to soften.  Add in spinach leaves, and heavy cream.  Stir well.  Cook for another 8 minutes to allow spinach leaves to wilt and cream to warm through, then remove from heat.

Freezing Directions:

After cooking soup, allow to cool.  Divide into quart freezer bags, label and freeze.  To serve: reheat in microwave for 1-2 minutes, until warmed through.

Servings: 6


**conversion chart image provided by Erik Spiekermann


6 Responses to “Spicy Tuscan Soup”

  1. Marie Taylor says:

    hmmm bacon and Italian sausage made into a soup – interesting and sounds delish! :)

  2. Jamie says:

    How can you do this in a crockpot?

    • Katie says:

      Hi Jamie! You would want to brown your meat before hand. You could then put it all in the crockpot except for the spinach and cream. I would cook on low for 4-6 hours, then add the spinach and cream in the last 30-60 minutes. Let me know how it turns out if you try it that way. :)

  3. Sarah says:

    I cannot tell you how GOOD this is. My 7 year old quickly claimed it’s his new favorite food, behind pizza (but who could compete, right?)!! Such depth of flavor and inexpensive to make, too. I sub coconut milk to make it dairy-free

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