Loaded Zuppa Toscana (Tuscan Soup)

Cooler weather calls for soup in our household. This is a new recipe that my sister Marla Payne provided. It is `"M'm! M'm! Good!″ 

Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
   
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
   
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally.
    
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 
    

Recipe without photos . . . Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups cup)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally. .
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese.