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Super-Delicious Zuppa Toscana Recipe

Recipe by: souporsweets

"This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook1 h
  • Ready In1 h 25 m
  • 1Cook 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. Drain and set aside.
  • 2Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  • 3Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Ingredients
  • 6 servings
  • 554 cals
  • 1 pound bulk mild Italian sausage
  • 1 1/4 teaspoons crushed red pepper flakes
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 5 (13.75 ounce) cans chicken broth
  • 6 potatoes, thinly sliced
  • 1 cup heavy cream
  • 1/4 bunch fresh spinach, tough stems removed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    554
    28%
  • Fat:
    32.6
    50%
  • Carbs:
    45.8
    15%
  • Protein:
    19.8
    40%
  • Cholesterol:
    99
    33%

Based on a 2,000 calorie diet

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