Super-Delicious Zuppa Toscana
Recipes for appetizers, main dishes, condiments, sauces, sides and snacks.
Recipe Summary 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!
Ingredients | Vegan Lunch Recipes With Tofu1 pound bulk mild Italian sausage1 ¼ teaspoons crushed red pepper flakes4 slices bacon, cut into 1/2 inch pieces1 large onion, diced1 tablespoon minced garlic5 (13.75 ounce) cans chicken broth6 potatoes, thinly sliced1 cup heavy cream¼ bunch fresh spinach, tough stems removedDirectionsCook 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.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.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.Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.Info | Vegan Lunch Recipes With Tofuprep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
TAG : Super-Delicious Zuppa ToscanaSoups, Stews and Chili Recipes, Soup Recipes,
