Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!
Ingredients
- bulk mild Italian sausage: 1 pound
- red pepper flakes: 1.25 tsp (crushed)
- bacon: 4 slices (cut into 1/2 inch pieces)
- onion: 1 piece (diced)
- garlic: 1 Tbsp (minced)
- chicken broth: 5 cans (13.75 ounce cans)
- potatoes: 6 medium (sliced)
- heavy cream: 1 cup
- spinach, tough: 0.25 bunch (stems removed, fresh)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
