Creamy Zuppa Toscana

Ingredients
  • 3 cans (14 oz) chicken broth
  • 2 cups heavy cream
  • 1 lb Italian Sausage
  • ½ pound bacon
  • 4 russet potatoes
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2½ cups chopped spinach
  • salt and pepper (to taste)
Instructions
  1. Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  2. Skin each potato and slice in half and make about ¼ inch slices. You can slice these into fourths making the potatoes more bite sized.
  3. Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  4. While the potatoes are boiling, saute the onion and garlic until tender and set aside.
  5. Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
  6. Cook until heated through and add salt and pepper to taste.

Source:  http://therecipecritic.com/2013/11/creamy-zuppa-toscana/

Advertisements

One thought on “Creamy Zuppa Toscana

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s