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Zuppa Toscana Recipe

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This recipe for Zuppa Toscana, by , is from The Funk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Phyllis Funk

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. mild Italian sausage, or hot Italian sausage, but omit red pepper flakes if using hot.
1 1/4 tsp crushed red pepper flakes
4 slice bacon, cut into 1/2 inch pieces
1 large onion, diced
1 Tbsp. minced garlic
5 (13.75 oz.) cans chicken broth (or use bouillon)
5 potato, thinly sliced
2 large carrots, thinly sliced (optional)
1 C. half and half
1/4 bunch fresh spinach, tough stems removed
1 bay leaf

Directions:
Directions:
Cook the Italian sausage and red pepper flakes in a large soup pot or dutch oven over medium-high heat until crumbly, browned and no longer pink, 10 - 15 min. Drain and set aside. Cook the bacon in the same pot over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pot. Stir in the onions and garlic. Cook until onions are soft and translucent, about 5 minutes.
add the chicken broth into the pot with the bacon and onion mixture. Bring to a boil over high heat. Add the potatoes, carrots (if using) and cook until fork tender, about 20 minutes. Reduce the heat to medium and stir in the cream, and the cooked sausage. Heat through. Mix the spinach into the soup just before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 - 50 minutes

 

 

 

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