Flavourful Creamy Tuscan Style Soup

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Now that fall is here, are you looking for a comforting and flavorful soup perfect for a chilly evening? Look no further than this delicious and easy-to-follow creamy Tuscan-style soup recipe! With a rich and creamy broth, Italian sausage, bacon and some kick, this soup is sure to become a favourite in your household. This delicious creamy Tuscan-style soup is perfect for a cozy night in with family or friends.

To make this soup, you need

Ingredients:

– 1 pound Italian sausage

– 375 g bacon cut into bite-sized pieces

– 1 medium onion, diced

– 2 large russet potatoes peeled and cut into 1/2″ cubes

-2 garlic cloves, minced

– 1/4 teaspoon red pepper flakes (optional)

– 4 cups low-sodium chicken broth

– 2 cups half & half

– 2 cups baby spinach

– 1 tsp paprika

– Salt and pepper, to taste

Directions:

1. In a large pot, cook bacon on medium heat until crisp. Remove and set aside

2. Add sausages, onion and garlic to the bacon grease and cook until no longer pink

3. Add potatoes, paprika, red pepper flakes, salt and pepper and cook for about 5 minutes while mixing well.

4. Add the chicken broth and bring to a boil.

5. Cook for 20 minutes or until potatoes are soft  then stir in the cream

6. Let simmer for an additional 2 minutes then add spinach and cook for 1 minute or until wilted.

7. Adjust the seasonings as needed. Serve hot and enjoy!

Flavourful Creamy Tuscan Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 753 kcal

Ingredients
  

  • 1 lb Italian sausage
  • 375 g bacon cut into bite-sized pieces
  • 1 medium onion diced
  • 2 large russet potatoes cut into 1/2" cubes
  • 2 medium garlic cloves minced
  • 1/4 tsp crushed red pepper optional
  • 4 cups chicken broth
  • 2 cups half & half
  • 2 cups baby spinach
  • 1 tsp paprika
  • salt and pepper to taste

Instructions
 

  • In a large pot, cook bacon on medium heat until crisp. Remove and set aside
  • Add sausages, onion and garlic to the bacon grease and cook until no longer pink
  • Add potatoes, paprika, red pepper flakes, salt and pepper and cook for about 5 minutes while mixing well.
  • Add the chicken broth and bring to a boil
  • Cook for 20 minutes or until potatoes are soft  then stir in the cream
  • Let simmer for an additional 2 minutes then add spinach and cook for 1 minute or until wilted.
  • Adjust the seasonings as needed. Serve hot and enjoy!

Nutrition

Calories: 753kcalCarbohydrates: 31gProtein: 26gFat: 59gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 132mgSodium: 1650mgPotassium: 1069mgFiber: 2gSugar: 6gVitamin A: 1512IUVitamin C: 14mgCalcium: 148mgIron: 3mg
Keyword creamy tuscan style soup, flavourful soup, soup
Tried this recipe?Let us know how it was!

 

Notes:

You can replace spinach with kale, and cook an extra 5 minutes.

You can use heavy whipping cream in place of half and half if you prefer. I just find it overwhelming

I prefer russet potatoes because it thickens the soup just the way I like it without having to add extras, however, if your soup won’t thicken, combine 2 tbsp of flour/cornstarch with 2 tbsp of water and drizzle into the boiling soup until it reaches desired consistency

This soup will keep in the fridge for 3 days and can easily be heated on the stove or microwave

Also, try our other soups

Stuffed Pepper Soup

Yellow Lentil Soup

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