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Spicy Tuscan Soup - Lunch Version

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Spicy Tuscan Soup - Lunch Version

Katie
The Cook
6 Servings
13 Ingredients
6 Comments

Combining the flavors of bacon and Italian sausage, this Tuscan Spicy Soup is filling enough for an entire meal. Plus, soup is a great way to clean out the extra veggies in the fridge!

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6 Servings
13 Ingredients
6 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • ¾ cups slice Mushrooms
  • 1 ¼ cups dice Onion, Red
  • ⅓ cups dice Bacon
  • 3 teaspoons mince Garlic, Cloves
  • 3 ¾ cups peel and dice Yukon Gold Potato
  • 6 cups Chicken Broth/Stock
  • 1 tablespoon Italian Seasoning
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Salt
  • 1 ½ cups cook Ground Italian Sausage
  • 3 cups Spinach
  • ½ cups Heavy Whipping Cream

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pot, heat olive oil over medium heat.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pot, heat olive oil over medium heat.
  2. 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.
  3. Stir in potatoes, chicken broth, italian seasoning, pepper, and salt.
  4. Cook for 15-20 minutes, until potatoes begin to soften.
  5. Add in spinach leaves, and heavy cream. Stir well.
  6. Cook for another 8 minutes to allow spinach leaves to wilt and cream to warm through, then remove from heat.

Categories

traditional, winter, fall, spring, real-food, egg-free, gluten-free, soup/stew/chili, soy-free, fish-free, shellfish-free

Categories

traditional, winter, fall, spring, real-food, egg-free, gluten-free, soup/stew/chili, soy-free, fish-free, shellfish-free

6 Comments

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    1. 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. 🙂

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  3. 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

    Reply