Super-Delicious Zuppa Toscana
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
58
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes
2
Drain and set aside
3
Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes
4
Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven
5
Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes
6
Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat
7
Add the potatoes, and boil until fork tender, about 20 minutes
8
Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through
9
Mix the spinach into the soup just before serving