Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!
Super-Delicious Zuppa Toscana Recipe
Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!
Ingredients
- 1 pound bulk mild Italian sausage
- 1 ¼ teaspoons crushed red pepper flakes
- 4 slices bacon cut into 1/2 inch pieces
- 1 large onion diced
- 1 tablespoon minced garlic
- 13.75 ounce cans chicken broth
- 6 medium potatoes thinly sliced
- 1 cup heavy cream
- ¼ bunch fresh spinach tough stems removed
Instructions
- 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.
Notes
Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.
