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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!

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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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. 🙂

  1. 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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