It’s been awhile since we last posted. What can I say? Summertime means projects, grass cutting, swimming, and golfing which doesn’t leave a lot of spare time for cooking. I love soups and when my mom brought this one over I had to give it a try, with a few modifications of my own. Fall is the best time for soups, there’s nothing quite like a warm bowl of soup on a cold October night. The aromatic scents filling the house and teasing your anticipation as the soup simmers throughout the day is just what this Tuscan soup offers.
Tuscan Soup
- Prep Time: 20 minutes
- Cook Time: 5-6 hours
- Total Time: 6 hours
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Crock Pot
- Cuisine: Italian
Description
This recipe falls into the ‘Delicious and Easy’ category. I love using a crockpot for dinners. If you’re like me, the thought of dinner usually adds a little stress to your day. You immediately begin to process your day and divide the kids sports, grass cutting etc., subtract the 8-10 hours of work and multiply any household chores which usually leaves me about 20 minutes a day for dinner prep. All this stress can be alleviated by the wonderful, magical crockpot which takes that 20 minutes and gives you a great meal.
Ingredients
- 1 lb. – Mild Italian bulk sausage
- 4–6 – Russet potatoes cut into cubes
- 1 – Medium size onion, chopped
- 32 oz. – Chicken Broth
- 8–10 oz. – Frozen spinach
- 1 C – Heavy whipping cream
- 1/4 C – Bacon, chopped
- 1 – Carrot chopped
- 2 TB – Minced garlic
- 2 TB – Flour
- 2 TB – Olive oil
- Salt/Pepper – To taste
Instructions
- Heat oil in a large frying pan on med heat
- Add garlic and let brown
- Turn heat to med/low and add onion and cook until onion is cooked through, translucent
- Form sausage into little balls and add to the pan, cook until sausage is completely cooked through
- In a separate pan, cook bacon and chop into small pieces and set aside
- Drain excess grease, if you desire, and sausage mixture to the crockpot(we use liners in our crockpot)
- Add potatoes, carrots and chicken broth
- Thaw and drain spinach and add to the crockpot
- Cook on low for 5-6 hours or high for 3-4 hours
- 30 minutes before serving prepare the creamy sauce
- In a med bowl add heavy whipping cream and flour and mix thoroughly
- Add cream sauce to pot and cook on high for 30 minutes or until sauce thickens
- Sprinkle bacon bits and salt/pepper before serving
- Enjoy!
Notes
I like to add cheese to pretty much everything but this recipe really doesn’t require it. If you are a cheese lover like me sprinkle Mozzarella and Parmesan cheese before serving.
Nutrition
- Serving Size: 6
- Calories: 554
- Sugar: 3.6g
- Sodium: 1245mg
- Fat: 30.7g
- Saturated Fat: 10g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 27.1g
- Cholesterol: 60mg
Keywords: Tuscan Soup, soup ideas, crockpot soups
Have to make this one! Looks amazing!!!