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!
- Serves: 6 persons
- 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
Step 1Cook 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 2Cook 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 3Pour 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.