bigsis1970
Thanksgiving,a Birthday & our Anniversary 2017!
- Joined
- Jun 22, 2001
- Messages
- 7,557
Super-Delicious Zuppa Toscana - Copied from All Recipes.
"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!"
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
Directions :
1.Cook 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.
2.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.
3.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.
Nutrition
Calories 555 kcal
Carbohydrates 45.8 g
Cholesterol 99 mg
Fat 32.7 g
Fiber 5.6 g
Protein 19.8 g
Sodium 2391 mg
THIS IS MY NEW FAVORITE SOUP! I made a few tweaks like just shaking in a few shake of red pepper flakes, using pre cooked bacon, using chunked potato and extra spinach..
I just made it last night with Macaroni vs. potatoes and LOVED it!
Enjoy
Michelle
"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!"
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
Directions :
1.Cook 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.
2.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.
3.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.
Nutrition
Calories 555 kcal
Carbohydrates 45.8 g
Cholesterol 99 mg
Fat 32.7 g
Fiber 5.6 g
Protein 19.8 g
Sodium 2391 mg
THIS IS MY NEW FAVORITE SOUP! I made a few tweaks like just shaking in a few shake of red pepper flakes, using pre cooked bacon, using chunked potato and extra spinach..
I just made it last night with Macaroni vs. potatoes and LOVED it!
Enjoy
Michelle
I plan on making some candy cane and PB bark to give out as gifts this week. 
