Crock Pot Zuppa Toscana Soup

I am, truthfully, not a big soup fan. I'll eat it, occasionally; but not a fan. For some reason, this one got my attention, so I thought it was worth a shot.

It is, most definitely, worth making! Nate was at work when I made it, so he hasn't had it yet, but it was a huge hit with the boys and I! I was lazy/in a hurry when I was putting it together, so I did not dice the potatoes very fine, but I just mashed them a bit in my bowl. The boys didn't seem to have a preference--they were eating the pieces until they saw me mashing it with my spoon, then they mashed theirs too. ;) I would recommend cutting the pieces smaller, but it did work this way if you don't have much time to prep.

Adrian absolutely loved it, and Gabriel announced that the spinach was the best part ever. ;) (We may not be perfect parents, but so far we are at least raising them to be less fussy than their mama was/is!!)

One tip/suggestion/comment-- this does not need to be a crock pot recipe! Next time, I am just going to try stove top, and see how that works! I would recommend simmering all ingredients but the spinach & whipping cream for maybe 20-30 minutes, then adding them for another 15-20. However, since I haven't done that yet, you should definitely watch your times!

Remember, comments are loved! What's your go-to soup recipe?

Printable Recipe

Crock Pot Zuppa Toscana Soup

Ingredients

• 1 pound ground sausage
• ½ tablespoon Garlic Garlic, or 1 clove fresh, diced
• ½ tablespoon Onion Onion, or 1/2 small onion, diced
• 4 potatoes, diced
• Dash salt
• Dash pepper
• 4 cup chicken broth
• 2 cups spinach/kale (Original called for kale, but I usually have spinach on hand)
• ¾ cup heavy whipping cream
• Parmesan

Directions

1. In a large skillet over medium-high heat, brown the sausage. (If using fresh onion/garlic, add here and saute for a few additional minutes.)  Drain grease from skillet.
2. In a large crockpot, place sausage, Garlic Garlic, Onion Onion, potatoes, salt, pepper, and chicken broth. Add additional water to cover potatoes as needed. 
3. Gently stir, then cook on low for 5-6 hours or high for 2-4 hours. 
4. Add spinach/kale and whipping cream, stir, then continue to cook for 30 minutes.
5. Serve hot, with parmesan. 

Yield/Time

8 servings

3-7 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

278/serving

Source (for original): Homemade Hooplah

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Cream Of Soup Mix

I've shared before of my dislike of processed foods, and convenience foods. Part of it's taste, part of it's the ingredient list, part of it's the whole "grow your own" revolution. (Hello, farm fresh eggs!) 

There are some things, though, that I was/am sure I can't give up. (We are not going to discuss my caffeine addiction. Really guys, it's gotten better!) My cans of cream of chicken/mushroom soups were definitely on that list. While I was moderately disgusted by them, I was sure that:
#1 I don't want to mess with a liquid in the fridge that will go bad, or something in the freezer I'm going to have to remember to thaw.
#2 It wasn't going to be nearly as convenient. 
#3 It was going to ruin all of my favorite recipes. (Like my Cheesy Chicken & Tortillas!) 

After some recipe searching and contemplating, I determined I could work past #1. I found a few recipes I was willing to try, that stayed in powder form. (Then you add liquid right before use.)

I was right in the aspect of #2, kinda. Making it in the moment is not convenient. But, most thinks like this aren't meant to be made in the moment. My taco seasoning I certainly don't--I make a big batch all at once. This makes a decent sized batch, so after the first time I made it I had a bit to use up, and play with. After making a few things with it and realizing that I was wrong about #3, I made a big batch. I think I multiplied the recipe by 4...

And truthfully? Haven't looked back since. (There are actually a couple cans of the other stuff that need to make their way to the food pantry before they expire...)

In all the recipes I've made with this, which is everything that calls for a cream-of soup since last winter, I haven't had any real issues. I have learned that you sometimes need to decrease the liquid, if adding it to something with a lot of liquid already, but that's about it. 

So, go on. Join the mini-revolution. Have fun, we have all kinds of goodies here. 

Printable Recipe

Cream of Soup

(Yes, the picture is mediocre, but what else am I supposed to take a picture of? It's not any prettier when you add the water. Just better than the canned stuff.)

Ingredients

• 2 cups dry milk powder
• 3/4 cup cornstarch
• 1 teaspoon onion flakes (I use Onion Onion)
• 1/2 teaspoon garlic powder (I use Garlic Garlic)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper

Directions

1. Mix all ingredients together with a whisk. Store in an airtight container.
2. To make into soup: Combine 1/3 cup dry mix with 1 1/4 cups water in a small saucepan. Whisk until smooth. On medium heat, bring to a boil. Cook for 2 minutes or until desired consistency. (Cooking not necessary if adding to a recipe, just whisk and add instead of cream of soup. Do not skip the whisking!)
3. If making cream of chicken soup, add 1 crushed bouillon cube to the 1/3 cup dry mix.

Yield/Time

8 servings

<5 minutes

Nutrition Facts

76 calories per serving *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): Humorous Homemaking

Remember, comments are love! What convenience foods have you stopped using, or want to?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)