Soups & Stews

Zuppa Toscana

Warm, comforting and delicious. Sausage, potatoes and cream, what’s not to love?!

What you need!

1 pound bulk Italian mild 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
10 cups chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
How to
  • Cook the Italian sausage and red pepper flakes in a dutch oven or heavy bottomed pan, 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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