Lightened-Up Zuppa Toscana
If you are looking for a soup with cheese, bacon, sausage, and some spinach, this is the one for you! We love this one and enjoy the leftovers (perhaps when my kids actually try it, there won't be leftovers). It does use an Instant Pot, but I think it can be make easily on the stove. I got it from Pressure Cooking Today. When a friend or neighbor needs a meal, this is great with some rolls.
6 slices of bacon, diced (or you can substitute crumbed bacon, like from Costco)
1 lb ground sausage (we use Hot to add some heat)
1 T butter
1 C onions, diced
3 cloves garlic, minced or pressed
3 cans (14.5 oz each) chicken broth, divided
1/2 t salt
1/2 t black pepper
1/8 t red pepper flakes
3 large russet potatoes cubed
3 T corn starch
1 can (12 oz) evaporated milk
1 C parmesan cheese, shredded and divided
2 C fresh spinach, roughly chopped
1. Select [Saute] and add bacon to the pressure cooking pot. Cook until crisp and remove to plate lined with paper towels (Skip this step if using pre-cooked crumbled bacon).
2. Add sausage to the pressure cooking pot and cook until browned. Remove to a second plate lined with paper towels. (If using crumbled bacon, I add toward the end of sausage browning to give it a little bit of crisp).
3. Add butter to the pressure cooking pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more. Add 1 can chicken broth, salt, pepper, and red pepper flakes to the pressure cooking pot.
4. Put the steamer basket in the pressure cooker pot. Add the diced potatoes on top of the basket. Lock lid in place, select High Pressure and 4 minute cook time and [Start]. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
5. Add remaining 2 cans of chicken broth to pressure cooking pot.
6. In a mixing bowl, dissolve corn starch in a little evaporated milk. Add to pressure cooking pot along with the remainder of the evaporated milk. Select [Simmer] (or [Saute]) and bring to boil, stirring often. When soup thickens, stir in 3/4 C parmesan cheese, spinach, browned sausage, potatoes and half the crispy bacon.
7. Serve topped with remaining parmesan and bacon.
6 slices of bacon, diced (or you can substitute crumbed bacon, like from Costco)
1 lb ground sausage (we use Hot to add some heat)
1 T butter
1 C onions, diced
3 cloves garlic, minced or pressed
3 cans (14.5 oz each) chicken broth, divided
1/2 t salt
1/2 t black pepper
1/8 t red pepper flakes
3 large russet potatoes cubed
3 T corn starch
1 can (12 oz) evaporated milk
1 C parmesan cheese, shredded and divided
2 C fresh spinach, roughly chopped
1. Select [Saute] and add bacon to the pressure cooking pot. Cook until crisp and remove to plate lined with paper towels (Skip this step if using pre-cooked crumbled bacon).
2. Add sausage to the pressure cooking pot and cook until browned. Remove to a second plate lined with paper towels. (If using crumbled bacon, I add toward the end of sausage browning to give it a little bit of crisp).
3. Add butter to the pressure cooking pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more. Add 1 can chicken broth, salt, pepper, and red pepper flakes to the pressure cooking pot.
4. Put the steamer basket in the pressure cooker pot. Add the diced potatoes on top of the basket. Lock lid in place, select High Pressure and 4 minute cook time and [Start]. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
5. Add remaining 2 cans of chicken broth to pressure cooking pot.
6. In a mixing bowl, dissolve corn starch in a little evaporated milk. Add to pressure cooking pot along with the remainder of the evaporated milk. Select [Simmer] (or [Saute]) and bring to boil, stirring often. When soup thickens, stir in 3/4 C parmesan cheese, spinach, browned sausage, potatoes and half the crispy bacon.
7. Serve topped with remaining parmesan and bacon.
Sometimes we need a half recipe (my kid still won't try it). Here is a half recipe below:
3 slices of bacon, diced (or you can substitute crumbed bacon, like from Costco)
1/2 lb ground sausage (we use Hot to add some heat)
1/2 T butter
1/2 C onions, diced
1 1/2 cloves garlic, minced or pressed
1 1/2 cans (14.5 oz each) chicken broth, divided
1/4 t salt
1/4 t black pepper
a dash of red pepper flakes
1 1/2 large russet potatoes cubed
1 1/2 T corn starch
1/2 can (12 oz) evaporated milk (6 oz total)
1/2 C parmesan cheese, shredded and divided
1 C fresh spinach, roughly chopped
1. Select [Saute] and add bacon to the pressure cooking pot. Cook until crisp and remove to plate lined with paper towels (Skip this step if using pre-cooked crumbled bacon).
2. Add sausage to the pressure cooking pot and cook until browned. Remove to a second plate lined with paper towels. (If using crumbled bacon, I add toward the end of sausage browning to give it a little bit of crisp).
3. Add butter to the pressure cooking pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more. Add 1/2 can chicken broth, salt, pepper, and red pepper flakes to the pressure cooking pot.
4. Put the steamer basket in the pressure cooker pot. Add the diced potatoes on top of the basket. Lock lid in place, select High Pressure and 4 minute cook time and [Start]. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
5. Add remaining 1 cans of chicken broth to pressure cooking pot.
6. In a mixing bowl, dissolve corn starch in a little evaporated milk. Add to pressure cooking pot along with the remainder of the evaporated milk. Select [Simmer] (or [Saute]) and bring to boil, stirring often. When soup thickens, stir in 1/3 C parmesan cheese, spinach, browned sausage, potatoes and half the crispy bacon.
7. Serve topped with remaining parmesan and bacon.
1/2 lb ground sausage (we use Hot to add some heat)
1/2 T butter
1/2 C onions, diced
1 1/2 cloves garlic, minced or pressed
1 1/2 cans (14.5 oz each) chicken broth, divided
1/4 t salt
1/4 t black pepper
a dash of red pepper flakes
1 1/2 large russet potatoes cubed
1 1/2 T corn starch
1/2 can (12 oz) evaporated milk (6 oz total)
1/2 C parmesan cheese, shredded and divided
1 C fresh spinach, roughly chopped
1. Select [Saute] and add bacon to the pressure cooking pot. Cook until crisp and remove to plate lined with paper towels (Skip this step if using pre-cooked crumbled bacon).
2. Add sausage to the pressure cooking pot and cook until browned. Remove to a second plate lined with paper towels. (If using crumbled bacon, I add toward the end of sausage browning to give it a little bit of crisp).
3. Add butter to the pressure cooking pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more. Add 1/2 can chicken broth, salt, pepper, and red pepper flakes to the pressure cooking pot.
4. Put the steamer basket in the pressure cooker pot. Add the diced potatoes on top of the basket. Lock lid in place, select High Pressure and 4 minute cook time and [Start]. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
5. Add remaining 1 cans of chicken broth to pressure cooking pot.
6. In a mixing bowl, dissolve corn starch in a little evaporated milk. Add to pressure cooking pot along with the remainder of the evaporated milk. Select [Simmer] (or [Saute]) and bring to boil, stirring often. When soup thickens, stir in 1/3 C parmesan cheese, spinach, browned sausage, potatoes and half the crispy bacon.
7. Serve topped with remaining parmesan and bacon.
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