Zuppa Toscana is ohsogood This recipe has just the right amount of spice to keep you coming back for more
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Cook 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.
Cook 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 onions and garlic; cook until onions are soft and translucent
about 5 minutes.
Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender
about 20 minutes. Reduce heat to medium; stir in cream
cooked sausage
and spinach. Cook and stir until spinach has wilted and sausage is warmed through; serve.
France C
Editor's Note:
Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.
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