Super-Delicious Zuppa Toscana
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1pound bulk mild Italian sausage
- 1¼ teaspoons crushed red pepper flakes
- 4slices bacon, cut into 1/2 inch pieces
- 1large onion, diced
- 1tablespoon minced garlic
- 5(13.75 ounce) cans chicken broth
- 6potatoes, thinly sliced
- 1cup heavy cream
- ¼bunch fresh spinach, tough stems removed
Instructions
Step 1
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.Step 2
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.Step 3
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.