Zuppa Toscana

meat, pork, main, italian, bacon, sausage, spicy

Ingredients

  • 1 large white onion

  • 4 cloves garlic

  • 6 medium red potatoes

  • 1/4 bunch fresh spinach

  • 1 lb mild Italian Sausage

  • 1 1/4 teaspoon crushed red pepper flakes, or to taste

  • 4 slices bacon

  • 64 oz chicken broth

  • 1 cup heavy cream

Directions

  • Dice onion

  • Mince garlic

  • Thinly slice potatoes

  • Remove stems from spinach

  • Cook sausage and red pepper flakes in dutch oven over medium-high heat, until no longer pink. You want a bit of fondt don’t worry about it sticking. Remove and drain sausage, set aside until later.

  • Cook bacon in same dutch oven over medium heat until crisp, drain about 2/3 the grease.

  • Leave bacon in, throw in the onion and garlic. Cook until transluscent.

  • Stir in chicken broth, bring to a boil over high heat.

  • Add potatoes and reduce to a simmer until potatoes are fork tender.

  • Stir in cream, sausage, and spinach.

  • Cook until spinach has wilted.