Abundantly creamy and generously chunky, this bowl of warmth is the perfect dish to help you settle into the cool weather. Zuppa Toscana literally translates to “Tuscan Soup”, and we’ve made this version our own by adding mushrooms and substituting spinach for the usual kale. Add a side of crusty artisan bread to help soak up every last drop!
Zuppa Toscana
Ingredients
- 1 lb mild Italian sausage, casings removed
- ½ yellow onion, chopped
- 2 cloves garlic, finely chopped
- 4 cups chicken broth
- 4 (3” long) red potatoes, scrubbed and cut into ¼” thick slices
- 8 oz baby bella mushrooms, quartered
- 3 cups spinach, lightly packed
- ½ cup heavy cream
- 2 oz grated parmesan cheese
- 2 tsp red pepper flakes
Directions
1) Divide Italian sausages between two Suvie pans, breaking the meat up with a spatula.
2) Divide onion, garlic, broth, potatoes, mushrooms, spinach, and heavy cream between pans.
3) Stir gently with a spatula to mix ingredients, being careful to keep meat chunky. Load pans into Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 8 hours
5) After the cook, remove pans from Suvie and stir with a spatula to incorporate.
6) To serve, split soup between bowls, top with cheese, and garnish with red pepper flakes.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 363, Total Fat 22g, Total Carbohydrates 22g, Total Sodium 1301mg, Total Protein 22g
