Zuppa Toscana (Stovetop)

I always add more veggies than it says too…Carrots and celery would be good ones.

Ingredients

• ▢8 slices bacon cut into ¼-inch slices

• ▢1 ½ pounds bulk sweet Italian sausage

• ▢1 yellow onion diced

• ▢2 cloves garlic minced

• ▢6 cups low-sodium chicken broth

• ▢¼ teaspoon crushed red pepper flakes

• ▢1 teaspoon kosher salt

• ▢½ teaspoon freshly ground black pepper

• ▢4 Yukon gold potatoes peeled and cut into 2-inch chunks

• ▢1 ½ cups heavy cream

• ▢¼ cup dry white wine

• ▢3 cups chopped fresh baby spinach leaves

• ▢Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley for garnish

• ▢Crusty baguettes for serving

Instructions

• In a large Dutch oven set over medium heat, crisp the bacon. Place the bacon onto a plate lined with paper towel. Set aside. Transfer the rendered bacon fat to a heat-proof dish and refrigerate for later use.

  8 slices bacon

• Add the Italian sausage to the pot and cook until browned. Transfer the browned sausage to the plate with the bacon.

  1 ½ pounds bulk sweet Italian sausage

• Add the diced onion and cook until translucent and softened, about 4 minutes. Add the garlic and cook for about 30 seconds until garlic is fragrant and blooms.

  1 yellow onion,2 cloves garlic

• Add the chicken broth, crushed red pepper flakes, salt, black pepper, and potatoes. Bring to a boil and reduce heat to low. Simmer the soup until the potatoes are cooked through, about 15 minutes.

  6 cups low-sodium chicken broth,¼ teaspoon crushed red pepper flakes,1 teaspoon kosher salt,½ teaspoon freshly ground black pepper,4 Yukon gold potatoes

• Add browned sausage, heavy cream, white wine, and spinach to the soup. Taste and season with salt and pepper, if needed.

  1 ½ cups heavy cream,¼ cup dry white wine,3 cups chopped fresh baby spinach leaves

• If the soup is too thin, whisk together 2 tablespoons of cornstarch with ¼ cup cold heavy cream and stir into the soup. Bring back to a low boil and cook for 1 minute, then reduce heat to low and simmer until the soup has reached the desired consistency.

• Chop the crispy bacon and serve the soup. Top each bowl of soup with crispy bacon, sprinkle with freshly grated Parmesan and chopped fresh parsley, and serve with a delicious, crusty chunk of bread.

  Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley,Crusty baguettes