Zuppa Toscana Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:45 - 50 minutes |
Personal
Notes: |
Personal
Notes: If using the hot Italian sausage, be careful how much you use. Not all brands are the same in regards to the heat added to the sausage. Some can be downright steamy! If that is the case, then a pound would likely singe out your taste buds.
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