Zuppa Toscana Soup
Serves 6
Christi's favorite
Ingredients
| Ingredients | |
|---|---|
| 1 lb | bulk mild Italian Sausage |
| 1 - 1/4 tsp | crushed red pepper flakes (to taste) |
| 4 | bacon slics , cut into 1/2" pieces |
| 1 | large onion diced |
| 1 TBLS | minced garlic |
| 5 (13.75 ounce) cans | Chicken Broth |
| 6 | medium potatoes, thinly sliced |
| 1 Cup | heavy cream |
| 1/4 Bunch | fresh spinach, tough stems removed. (can use Kale instead of spinich) |
| Try some fennel | |
Preparation
-
Cook 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.
-
Cook 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 onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until spinach has wilted and sausage is warmed through; serve.