Zuppa Toscana

By KimberlySeverino

Ingredients

• ● 4 slices bacon, cut into a small dice
• ● 1 pound hot Italian sausage, ground
• ● 1 large onion, diced
• ● 4 cloves garlic, minced
• ● 4 cups (32 ounces) chicken broth or stock
• ● 3 cups Russet potatoes, cubed
• ● 3/4 salt
• ● 3/4 black pepper
• ● 2 loose packed cups spinach- chopped
• ● 1 cup heavy cream

Preparation

Step 1

1. In a large soup pot or sauce pan cook bacon over medium until crispy.
2. Add sausage and break it apart as it cooks.
3. Once sausage is browned and crumbled drain off the grease leaving a tbsp. or two to sauté the onion.
4. Push the sausage to the edges of the pot and add onion to center – sauté; then add garlic
5. Stir in broth and potatoes, season with 3/4 tsp salt and 1/4 tsp pepper, simmer for about 20 minute or until potatoes are tender.
6. Add spinach and heavy cream.
7. Bring to a simmer.