Super-Delicious Zuppa Toscana
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!
Servings per recipe: 6
Calories per serving: 554
Preparation time: 25m
Total cooking time: 1h 25m
Ingredients:
- 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
Directions:
- 1 Cook 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.
- 2 Cook 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.
- 3 Pour 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.
Nutrion facts:
| Total Fat | 32.6g | 50% |
| Saturated Fat | 15.0g | |
| Cholesterol | 99mg | 33% |
| Sodium | 2386mg | 95% |
| Potassium | 1248mg | 35% |
| Total Carbohydrates | 45.8g | 15% |
| Dietary Fiber | 5.6g | 22% |
| Protein | 19.8g | 40% |
| Sugars | 5g | |
| Vitamin A | 2091IU | |
| Vitamin C | 49mg | |
| Calcium | 86mg | |
| Iron | 3mg | |
| Thiamin | 1mg | |
| Niacin | 8mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 78mg | |
| Folate | 71mcg |
