Ingredients
cut into ½-inch pieces
diced
thinly sliced
tough stems removed
Super-Delicious Zuppa Toscana
Allrecipes (souporsweets)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 20 min | 55 min | 75 min | 4 |
Zuppa Toscana made with sausage, potatoes, cream, spinach, and red pepper flakes. Tastes just like the one at your local Italian chain restaurant.
lunch
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Recommended Equipment
Knife
Stirring spoon
Measuring spoons
Strainer
Measuring cup
Cutting board
Dutch oven
Instructions
Gather all ingredients.
Cook 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.
1 pound Bulk Mild Italian Sausage 1.25 teaspoons Crushed Red Pepper Flakes
Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
4 slices Bacon cut into ½-inch pieces
Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
1 large Onion diced1 tablespoon Minced Garlic
Stir in chicken broth and bring to a boil over high heat.
5 13.75 ounce Cans Chicken Broth
Add potatoes and simmer until fork tender, about 20 minutes.
6 medium Potatoes thinly sliced
Reduce heat to medium; stir in cream, cooked sausage, and spinach.
1 pound Bulk Mild Italian Sausage 1 cup Heavy Cream 0.25 bunch Fresh Spinach tough stems removed
Cook and stir until spinach has wilted and sausage is warmed through; serve.
1 pound Bulk Mild Italian Sausage 0.25 bunch Fresh Spinach tough stems removed
Super-Delicious Zuppa Toscana
Allrecipes (souporsweets)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 20 min | 55 min | 75 min | 4 |
Zuppa Toscana made with sausage, potatoes, cream, spinach, and red pepper flakes. Tastes just like the one at your local Italian chain restaurant.
lunch
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Knife
Stirring spoon
Measuring spoons
Strainer
Measuring cup
Cutting board
Dutch oven
Ingredients
cut into ½-inch pieces
diced
thinly sliced
tough stems removed
Instructions
Gather all ingredients.
Cook 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.
1 pound Bulk Mild Italian Sausage 1.25 teaspoons Crushed Red Pepper Flakes
Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
4 slices Bacon cut into ½-inch pieces
Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
1 large Onion diced1 tablespoon Minced Garlic
Stir in chicken broth and bring to a boil over high heat.
5 13.75 ounce Cans Chicken Broth
Add potatoes and simmer until fork tender, about 20 minutes.
6 medium Potatoes thinly sliced
Reduce heat to medium; stir in cream, cooked sausage, and spinach.
1 pound Bulk Mild Italian Sausage 1 cup Heavy Cream 0.25 bunch Fresh Spinach tough stems removed
Cook and stir until spinach has wilted and sausage is warmed through; serve.
1 pound Bulk Mild Italian Sausage 0.25 bunch Fresh Spinach tough stems removed