**Super-Delicious Zuppa Toscana** This soup is irresistible!

Ingredients

• 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 potatoes, 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.

---

This Soup Is Published Here

bon appetit