Thursday, August 25, 2016

super-delicious zuppa toscana


  • 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


    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.

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