I've been on a mission to use the things that have been lingering in my pantry and freezer. Tonight I used a dried soup mix as a base and whipped up a flavorful Hearty Tuscan Soup. I served it with a slice of warm parmesan focaccia bread for a great Saturday night supper plus some additional servings for later in the week.
6 cups water
1 package Alessi Zuppa Toscano Tuscan White Bean Soup
1 can cream of mushroom soup (regular or 96% fat free)
1 12-oz. package Al Fresco Sweet Italian chicken sausage (4 pre-cooked links)
4 - 6 slices Canadian Bacon
4 oz. sliced fresh mushrooms
Handful of baby spinach (optional)
Grated parmesan cheese (optional)
In a small soup kettle, bring 6 cups water to a boil. Reduce the heat to medium and stir in the package of Tuscan White Bean Soup and the can of cream of mushroom soup.
Slice the four chicken sausages and chop up the Canadian Bacon. Add both to the pot, along with the fresh mushrooms. Allow the soup to simmer uncovered for 15 minutes.
Stir in the baby spinach and allow it to wilt slightly. Ladle the soup into bowls and top with grated parmesan cheese.