This is my fiance's favorite soup. He requests it all the time and it is so simple to make so I had to share it before soup season was over. However, we enjoy it year-round and I will often freeze it in individual portions so he can take it with him to work.
Although we do not follow any food rules, this is Whole-30, Dairy-Free, Gluten Free and Paleo-Friendly. During the day, while He is at work, he likes to eat food like this so it doesn't slow him down, gives him brain fog or make him want a nap at 3pm.
Tuscan cuisine is the culinary tradition of Tuscany, a region in central Italy known for its beautiful landscapes, rich cultural heritage, and its emphasis on simple, hearty dishes made from fresh, high-quality ingredients.
Tuscan cuisine is characterized by its reliance on locally-sourced, seasonal ingredients, such as olive oil, beans, cheese, vegetables, and meat, particularly beef and game. Some of the most famous Tuscan dishes include ribollita (a hearty soup made with bread, beans, and vegetables), pappa al pomodoro (a bread and tomato soup), bistecca alla fiorentina (a thick T-bone steak cooked rare), and cantucci (almond biscuits often dipped in Vin Santo, a sweet dessert wine).
Tuscan cuisine is also known for its use of simple cooking techniques that allow the natural flavors of the ingredients to shine through. For example, meat is often grilled over an open flame, and bread is used to soak up the flavorful juices of stews and soups. The cuisine is often paired with Tuscan wines, such as Chianti and Brunello di Montalcino.
TUSCAN-INSPIRED SAUSAGE SOUP W/ SUN DRIED TOMATO & SPINACH
1 tbsp olive oil
1 medium yellow onion, diced
1 1/2 pound spicy Italian sausage
4 garlic cloves, minced
1 cup sundried tomatoes (no oil)
2 tsp Italian seasoning
1/4 cup nutritional yeast
1 (15-oz) can of coconut cream
4 cups chicken broth
2 1/2 cups fresh baby spinach
salt and pepper to taste
Add the oil, onions, and sausage in a large soup pot over medium-high heat, and cook until the sausage is brown on all sides. About 5-7 minutes, stirring often. Then add in the garlic, sundried tomatoes, Italian seasoning, and nutritional yeast, and season with a generous pinch of salt and black pepper. Mix well. Add in the coconut cream and chicken broth. Bring to a boil, cover, and lower to a simmer. Cook for 15 minutes. Then turn off the heat, add in the spinach and stir until wilted. Taste test and see if you want to add in any more seasoning. Enjoy!