Tuscan Soup

I’m always looking for new soup recipes.  Perhaps its because I never know when The Husband is going to be home and soup just kinda hangs out until the party starts.  The cold weather always brings cravings for more hearty soups that will stick to our bellies and warm us from the inside out. 

This soup is my adaptation of Olive Garden’s Zuppo Toscana.  I’ve lightened it up a bit to make it a little more hippy friendly.  Give it a try… you’ll love it!

Delta Whiskey’s Tuscan Soup
A Whiskey Adaptation

2 T olive oil
1 package Italian turkey sausage (sweet or hot… whatever you like)
1 T crushed red pepper
1 large onion, chopped
6 slices turkey bacon, in 1/2″ pieces
4-6 cloves garlic, chopped (depending on your love for garlic)
Salt and pepper
6 c chicken stock
2 russet potatoes, peeled, halved, thinly sliced
1/2 c heavy cream
1 lb fresh spinach, lightly chopped

In a large soup pot, heat the oil and crushed red pepper over medium-high heat.  If using link sausages, remove casing and add to the pot or add ground sausage and cook through, breaking up as you go.  Remove sausage with a slotted spoon and set aside.

Add bacon pieces, garlic and onion to the pot, reduce heat to medium and cook until onions are tender and bacon is cooked through.  Season with salt and pepper.  Add chicken stock, bring to a boil and add potatoes.  Reduce heat to low and simmer about 10 minutes, until potatoes are cooked through.

Just before serving, return sausage to the pot, add spinach and cook for about 2 minutes until wilted.  Stir in heavy cream and heat through.