Crock Pot Tuscany Peasant Soup Recipes

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ITALIAN PEASANT SOUP



Italian Peasant Soup image

My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

ITALIAN PEASANT SOUP



Italian Peasant Soup image

Here is a great soup that takes a little prep but then finishes in the crock pot. So filling and delicious. Serve with garlic breadsticks or some crusty rolls.

Provided by Diane Wicktora

Categories     Other Soups

Time 4h40m

Number Of Ingredients 11

1 lb ground italian sausage
2 medium onions, chopped
6 clove garlic, chopped
1 lb boneless, skinleess chicken breasts, cut into 1-inch pieces.
2 can(s) (15 oz.) cannelini beans, rinsed and drained
1 can(s) (49.5 oz.) chicken broth
2 can(s) (14.5 oz.) diced tomatoes
1 tsp dried basil
1 tsp dried oregano
fresh spinach, chopped, up to 6 cups
freshly grated parmesan cheese

Steps:

  • 1. In a large skillet, brown sausage over medium heat. Drain and remove to crock pot. In same skillet, add onion, garlic, and chicken. Cook until chicken is done. Remove to crock pot.
  • 2. Add remaining ingredients, except spinach and Parmesan, to the crock pot. Cook on high about 4 hours, or low 8 hours.
  • 3. During last 15-30 minutes of cooking, add chopped spinach.
  • 4. Serve with freshly grated Parmesan cheese on top.

SLOW COOKER ZUPPA TOSCANA



Slow Cooker Zuppa Toscana image

Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.

Provided by Heather Stalzer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 5h53m

Yield 8

Number Of Ingredients 12

1 pound bulk pork sausage
1 large yellow onion, chopped
2 tablespoons minced garlic
4 large russet potatoes, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes
1 (32 ounce) container chicken broth
2 cups water, or as needed
1 cup heavy whipping cream
1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
¼ cup shredded Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
  • Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
  • Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 42.3 g, Cholesterol 78.2 mg, Fat 24.8 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1275.4 mg, Sugar 2.9 g

ITALIAN PEASANT SOUP



Italian Peasant Soup image

I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb Italian sausage, cut into 1 inch pieces
2 medium onions, chopped
6 cloves garlic, minced
1 lb boneless chicken, cut into 1 inch pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
fresh shredded parmesan cheese

Steps:

  • In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
  • Add onions and garlic; saute until tender.
  • Add chicken; saute and stir until no longer pink.
  • Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
  • Cook uncovered, for 10 minutes.
  • Add the spinach and heat just until wilted.
  • Serve with parmesan cheese sprinkled on top.

PEASANT SOUP (LIKE OLGA'S)



Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
1/4 teaspoon thyme
1/4 teaspoon Greek oregano
1/4 cup dried parsley
salt and pepper

Steps:

  • In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
  • Drain off fat.
  • Add tomatoes, garlic, bay leaf and broth.
  • Bring to a boil.
  • Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
  • Then reduce to simmer for 30 minutes.
  • Salt and pepper to taste.
  • Serve with toasted pita bread triangles.

TUSCANY SOUP



Tuscany Soup image

This recipe is an exact replica of The Olive Garden's 'Zuppa Tuscana'. You will swear you were actually at The Olive Garden when you are eating this.

Provided by blackburn3559

Categories     Pork

Time 1h15m

Yield 20 cups, 20 serving(s)

Number Of Ingredients 7

6 cups red potatoes, quartered and sliced
1 lb mild Italian sausage (casings removed)
8 cups chicken broth (can be made using bouillon cubes or granules)
2 cups heavy whipping cream
2 cups chopped kale
bacon bits
parmesan cheese

Steps:

  • In a medium skillet, pre-cook the italian sausage until done.
  • In a large stock pot, add the cooked sausage, chicken broth, and potatoes and bring to a boil.
  • Then turn heat down to a simmer and add the whipping cream and cook until potatoes are tender.
  • Ten minutes before serving add kale. Garnish with bacon bits and parmesan and serve with garlic bread and salad.
  • Serving size is 1 cup. One serving = 5 WW points.

Nutrition Facts : Calories 211.3, Fat 15.7, SaturatedFat 7.8, Cholesterol 45.5, Sodium 593.9, Carbohydrate 9.8, Fiber 0.9, Sugar 0.9, Protein 7.8

ETRUSCAN PEASANT SOUP



Etruscan Peasant Soup image

Make and share this Etruscan Peasant Soup recipe from Food.com.

Provided by Dona England

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb italian sweet sausage, links
3/4 cup chopped onion
2 garlic cloves, minced
2 cups fresh spinach, cleaned, rough chopped
1 (14 1/2 ounce) can fat free chicken broth
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
1 (15 ounce) can cannellini beans, drained
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated parmesan cheese

Steps:

  • Heat olive oil in heavy 4 quart sauce pan.
  • Cut sausage into 1/2 inch pieces.
  • Brown sausage in pan until no longer pink.
  • Add onion and garlic and stir until softened.
  • Add spinach, chicken broth, diced tomatoes, beans and red pepper.
  • Heat to a boil and simmer for 15-20 minutes.
  • Ladle into bowls and sprinkle with parmesan cheese.

Nutrition Facts : Calories 318.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 35.8, Sodium 1425.1, Carbohydrate 21.9, Fiber 6.5, Sugar 3.5, Protein 26

CROCK POT TUSCANY PEASANT SOUP



Crock Pot Tuscany Peasant Soup image

A hearty soup that's great on a cool day. This soup is quick and easy to prepare and has great flavor.

Provided by Porfavorcorona

Time 4h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 (4 ounce) mild Italian sausage, about 1 pound
1 stalk celery, diced
3 medium zucchini, thinly sliced
1 small onion
3 cups beef stock
1 (8 ounce) can tomato sauce
2 teaspoons fresh basil, chopped or 1/2 teaspoon dry basil
1 salt and pepper, to taste
parmesan cheese, grated or romano cheese, grated, to taste

Steps:

  • In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
  • Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
  • Pour off excess fat.
  • Add to skillet the celery, zucchini and onion.
  • Saute 2 minutes longer, stirring.
  • In crockpot, combine beef broth, tomato sauce, and basil.
  • Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
  • Add salt and pepper to taste.
  • Ladle soup into bowls and garnish with grated Parmesan cheese.
  • Serve this hearty soup with garlic bread or crusty Italian bread.

Nutrition Facts : Calories 450.1, Fat 32, SaturatedFat 11.3, Cholesterol 64.6, Sodium 2358.3, Carbohydrate 14.5, Fiber 2.9, Sugar 8, Protein 26.5

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