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
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
- 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.
- Add onions, carrots and celery and sauté for 5 minutes over medium heat.
- Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes.
- Sprinkle in flour and cook, while stirring, an additional 2 minutes.
- Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn.
- Add chicken broth.
- Whisk cornstarch with milk and add to pot.
- Stir in Dijon, bay leaves and all seasonings.
- Add kale if using or wait and add spinach later.
- 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.
- Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
- Remove from heat and stir in spinach if using, and half of chopped bacon.
- Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese.
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
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
- 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.
- Add onions, carrots and celery and sauté for 5 minutes over medium heat.
- Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes.
- Sprinkle in flour and cook, while stirring, an additional 2 minutes.
- Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn.
- Add chicken broth.
- Whisk cornstarch with milk and add to pot.
- Stir in Dijon, bay leaves and all seasonings.
- Add kale if using or wait and add spinach later.
- 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. .
- Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
- Remove from heat and stir in spinach if using, and half of chopped bacon.
- Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese.
