Creamy Zuppa Toscana

Prep:

25 m

Cook:

1 h 0 m

Ready in:

1 h 25 m

Yum

This creamy soup with tender potatoes and spicy sausage is just amazing!

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Servings: 6

Bulk mild Italian sausage

1 lb

Red pepper flakes

1 1/4 tsps, crushed

Bacon

4 slices, cut into 1/2 inch pieces

Large onion

1, diced

Minced garlic

1 tbsp

Chicken broth

5 (13.75 ounce) cans

Potatoes, thinly sliced

Heavy cream

1 cup

Fresh spinach

1/4 bunch, tough stems removed

In a Dutch oven over medium-high, cook sausage and red pepper until no longer pink (about 15 minutes). Drain them and set aside.
In the oven over medium, cook bacon until about 10 minutes. Drain the bacon; leave several tbsps of drippings with the bacon in the oven's bottom. Add garlic and onions. Cook about 5 minutes.
Pour the chicken broth into the oven. Bring it to a boil over high heat; add potatoes, and boil until fork tender, about 20 minutes.
Reduce to medium. Add heavy cream and sausage. Let them heat through. Add spinach before serving.

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