WFD?!?!

That’s:  “What’s For Dinner”?

This past week has been hot and dry. So, when it unexpectedly started downpouring last night while I was at work, I was elated! I’m so ready for Fall to be here. Cool temps, rainy days, snuggling under a blanket on a hay rack ride at the pumpkin patch, drinking apple cider… It’s the most wonderful time of the year!!!

And, of course, we started talking about this at work.  One of my co-workers had mentioned an awesome “knock-off” recipe she had found for her favorite “Tuscana” soup from her favorite Italian restaurant chain that would be perfect for a night like tonight. We found the recipe online and it sounded so delicious. I just had to try it.

So this morning when I got home, I busted out and dusted off my trusty crock pot, and went digging through the cupboards to see if we had the ingredients to make this awesome “Zuppa” she had mentioned. Well, unfortunately it being right before pay day, we didn’t exactly have everything the recipe called for. But I was able to make do with the things I had on hand. I threw it all in the crock pot, hoped for the best, and went to bed. And you know what? It turned out awesome! Even my picky son, Twigg, asked for seconds (We didn’t dare tell him it had onions in it, though. I just said I had chopped up the potatoes really small. I know that may make me a terrible parent lying to him a little, but if it gets my kid to try new, healthy foods, who is it really hurting???)!

So here’s the recipe I “created”… perfect for this cool, rainy, almost-Fall night!

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Creamy Tuscan Crockpot Soup

1 – 14oz rope smoked sausage, cut into cubes

3 Russett potatoes, washed and cubed

1 – 32 oz. carton chicken broth

1 bag frozen chopped spinach

1 bag frozen Mirepoix (onion, carrot, celery) mix

2 tbsp minced garlic

2 cups water

1 cube chicken bullion w/ herbs

salt & pepper to taste

1 – 5 gallon jug of love

                  Combine all ingredients in crock pot and stir together until mixed well. Cover and cook on low for 6-8 hours. 30 minutes before serving, mix in a separate bowl:

1 cup heavy whipping cream

2 tbsp flour

                    Mix well (a wire whisk works great for this), making sure there are no lumps.  Add to the crock pot, stirring until completely blended. Cook another 30 minutes on High until ready to serve. We had ours with crescent rolls, but breadsticks, garlic bread, or even just plain crackers would be a great addition to this tasty and filling soup. Makes about 8 servings, at about $1.25/serving!

Enjoy!!!

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