Soups & Stews

Zuppa Toscana

Warm, comforting and delicious. Sausage, potatoes and cream, what’s not to love?!

What you need!

1 pound bulk Italian mild sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
10 cups chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
How to
  • Cook the Italian sausage and red pepper flakes in a dutch oven or heavy bottomed pan, over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  • Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven.
  • Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  • Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat.
  • Add the potatoes, and boil until fork tender, about 20 minutes.
  • Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through.
  • Mix the spinach into the soup just before serving
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Main Dishes · Soups & Stews

Taco Soup

This is a family favorite and so easy and versatile. You can tweak the recipe to accommodate what you have on hand in the pantry. It freezes great too!

taco soup

What you need:

4-5 cups cooked chicken or ground beef (browned) or left over pot roast

1 -16oz can black beans or kidney beans

2 -10oz cans chopped tomatoes with green chilies

2 cups frozen corn

1 1/2 T cumin

1 1/2 T coriander

2T chili powder

ground red pepper (optional to taste)

salt & pepper to taste

6 cups chicken stock or beef stock (depending on what your protein is)

2T vegetable oil

masa or corn flour mixed with water to make a smooth paste

How To:

Pour the oil into a large heavy bottomed saucepan. Add the chicken and spices. Cook for 2 or 3 minutes until the spices are fragrant. Add the beans, tomatoes, corn and stock. Stir until it comes to a gentle boil. Let simmer for 30 minutes. Combine the masa or corn flour and water until it is a smooth paste. Stir into the soup stirring until the broth thickens a little. Ladle into bowls, and top with your choice of garnish. E.g. sour cream, shredded cheese, avocado or guacamole and cilantro. Serve with tortilla chips for scooping!