Zuppa Toscana
Description
Cold days and nights are coming and you will want to serve a meal that is warm, satisfying and delicious. It's the perfect meal for those cold nights! Serve with a warm, crusty Italian bread and perhaps a side salad.
Ingredients
1 lb. bulk mild Italian sausage
1 1/4 t. crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 oz.) cans chicken stock/broth (about 70 oz. total)
6 potatoes, thinly sliced
1 c. heavy cream
1/4 bunch fresh spinach, rinsed and tough stems removed
Directions
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Cook the sausage and red pepper flakes in a Dutch oven or large pot over medium-high heat until crumbly, browned, and no longer pink, about 10 - 15 minutes; discard fat; set aside.
Cook the bacon in the same Dutch oven/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.
Pour the chicken stock/broth into the pot with the bacon and onion mixture; bring to a boil over high heat; add potatoes; boil until fork tender, about 20 minutes; reduce the heat to medium; stir in the heavy cream and cooked sausage; heat through.
Mix the spinach into the soup just before serving.
6 servings.