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Zuppa Toscana Soup Recipe

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This recipe for Zuppa Toscana Soup is from Melody's Favorite Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound bacon
3 cans (14 ounces) Chicken broth
2 cups heavy cream
1 lb Italian Sausage
4 russet potatoes
1 medium onion diced
2 garlic cloves minced
pinch of red pepper flakes
2 1/2 cups kale or chopped spinach
salt and pepper to taste
Directions:
Directions:
Cook the bacon for 5 minutes and crumble it. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
Skin each potato, and slice it in half, and make about ¼ in slices. (You can slice these into fourths making the potatoes more bite-sized.)
Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
While the potatoes boil, saute the onion and garlic for about 5-7 minutes or until tender and set aside.

Once potatoes are tender, add sausage, onion, garlic, bacon, and chopped spinach to the pot. Boil for 2-3 minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
Cook for 10 minutes or until heated through, and add salt and pepper to taste.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Love this soup!

 

 

 

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