super-delicious zuppa toscana

Ingredients

• Servings: 6
• 1 pound bulk mild italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• 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.
• 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.
• 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.