Zuppa Toscana

By vealam

Ingredients

• 1 pound sweet italian sausage, removed from the casings
• 5 slices bacon, diced
• 1/2 yellow onion, diced
• 3 cloves garlic, peeled
• 32 ounces beef broth
• 2 white potatoes, diced (no peeling necessary)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups spinach, fresh
• 1 1/2 cups heavy cream
• 1 cup parmesan cheese, shredded and divided

Details

Adapted from shugarysweets.com

Preparation

Step 1

Brown sausage and diced bacon in a French oven over medium high heat until fully cooked. Drain all but one tablespoon of oil. Sauté onion and garlic in remaining oil for about 2-3 minutes. Add back the sausage and bacon. Add beef broth, potatoes, salt and pepper. Bring to a boil over medium high heat.
Reduce to low and cover. Simmer for about 15-20 minutes, until potatoes are fully cooked.
Add fresh spinach, cream and 3/4 cup parmesan cheese. Heat over medium until warm (about 5 minutes). Serve with a sprinkle of extra parmesan on top. ENJOY.