Zuppa Toscana
From lacrenshaw 15 years agoIngredients
- 1 pound mild Italian sausage shopping list
- 1 1/4 teaspoons crushed red pepper flakes shopping list
- 4 slices bacon in 1/2" pieces shopping list
- 1 large onion, diced shopping list
- 1 tablespoon garlic, minced shopping list
- 5 (13.75 ounce) cans chicken stock shopping list
- 6 potatoes, thinly sliced shopping list
- 1 cup heavy cream shopping list
- 1/4 bunch fresh spinach shopping list
How to make it
- Cook sausage and red pepper flakes in a Dutch oven over medium high heat until sausage is crumbly and no longer pink, 10 to 15 minutes.
- Drain and set aside.
- Cook bacon pieces in same pot over medium heat until crisp, about 10 minutes.
- Drain, leaving a few tablespoons of drippings in bottom of Dutch oven.
- Stir in onions and cook until tender, about 5 minutes; add garlic and saute 30 seconds more.
- Pour the chicken broth into the pot with the bacon and onion mixture.
- Bring to a boil over high heat.
- Add potatoes and boil until fork tender, about 20 minute.
- Reduce heat to medium and stir in heavy cream and cooked sausage.
- Heat through.
- Mix spinach into soup just before serving.
The Rating
Reviewed by 11 people-
Hello there & Happy Valentine's Day!
You reminded me that I wanted to make some of that! I had that at Olive Garden not too long ago and that was one of the first things I asked about on this site and all it took was a few hours for people to su...morepollymotzko in Garden Grove loved it -
So simple?! Wow! I adore soup, and this sounds like an antidote to cold nights.
Happy Valentine's Day, sweetie.pieplate in Claremont loved it -
This sounds just wonderful, right to the save pile thanks for the post....:)
gagagrits in Irmo loved it
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