Name: Super-Delicious Zuppa Toscana
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb bulk mild Italian sausage; 1 1/4 tsp crushed red pepper flakes; 4 slices bacon, cut into 1/2 inch pieces; 1 large onion, diced; 1 tbsp minced garlic; 5 cans chicken broth, 13.75 oz each; 6 medium potatoes, thinly sliced; 1 cup heavy cream; 1/4 bunch fresh spinach, tough stems removed

Ingredients

Cooking for

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1 lb bulk mild Italian sausage
1 1/4 tsp crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tbsp minced garlic
5 cans chicken broth, 13.75 oz each
6 medium potatoes, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed

Steps

Gather all ingredients.
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. 15 min
Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. 10 min
Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onion and garlic; cook until onion is soft and translucent, about 5 minutes. 5 min
Stir in chicken broth and bring to a boil over high heat.
Add potatoes and simmer until fork tender, about 20 minutes. 20 min
Reduce heat to medium; stir in heavy cream, cooked sausage, and spinach.
Cook and stir until spinach has wilted and sausage is warmed through; serve.

Chef's notes

Slice potatoes no thicker than 1/8 inch so they become tender in the 20-minute simmer without falling apart; a mandoline makes this fast and consistent. Brown the sausage in batches if needed -- crowding the pot steams it instead of browning it, and you lose the fond that flavors the whole soup. Do not let the soup boil after adding the heavy cream; a hard boil will cause it to break and turn grainy -- keep heat at medium and just warm it through. Russet potatoes are the classic choice here, but Yukon Golds hold their shape slightly better if you plan to make the soup ahead and reheat it the next day. The soup keeps well refrigerated for up to 3 days; add a splash of chicken broth when reheating because the potatoes will absorb liquid as it sits.

Source: souporsweets ↗ · rated ★ 4.8 by 3,630 people there

Super-Delicious Zuppa Toscana

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