Twisted Toscana Soup

Today we are sharing a soup we created inspired by Zuppa Toscana soup. Zuppa Toscana is a creamy Italian soup, great for the winter it is very hearty almost like a stew. Our soup is a little lighter and adds many more vegetables to the mix. Also a traditional Zuppa would have Italian Sausage and spices where we kept ours more simple in flavour and used chicken instead. 

What You'll Need:

1 1/2 cups of Cauliflower

2 Cups of Potatoes (Small - white and red)

1 Heeping Handful of Spinach

3 Cloves of Garlic (Grated) 

1 Large Onion (Chopped)

1 Pound of Bacon (Chopped)

1 Cup of Carrots (Chopped)

1 cup of Soup Mix (Peas, Barley, Rice)

2/3 cup of Heavy Cream

1 Carton of Chicken Stock

2 - 3 cups of Chicken (Pre-cooked and pulled)

4 Cups of Water

3 TBSP of Chicken flavored Bouillon (Or to taste)

Salt and Pepper to taste 

Getting Started: 

(NOTE: We did all the preparation first and thus used some bowls, if you choose to prepare as you go you will be able to skip the dishes we made.) 

Start by chopping the Bacon and begin frying it in a soup pot until crisp (or to your liking).

While bacon is cooking grate Garlic, chop Onion and Carrot (wash if needed) and place into a bowl. In another bowl add the chopped (quartered) Potatoes, the (washed) Soup Mix), and the cauliflower.

When the bacon is done add the Garlic, Onion and Carrots to the pot.  Chop Spinach and add to pot once the onion and garlic have become somewhat translucent. Once the Spinach is wilted add the Chicken Stock.

Once the Stock is in add the bowl of Potatoes and Soup Mix and Cauliflower. Bring to a boil and let simmer for 1 - 2 hours. Add Bouillon as needed (and the required water). 

Add Cream and Enjoy!