Super Delicious Zuppa Toscana Recipes

Steps:

• Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
• Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
• Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
• Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

Steps:

• Cook sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink. Drain and set aside.
• 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. (We made without bacon and it was still delicious) Stir in the onions and garlic and cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture and bring to a boil over high heat.
• Add potatoes, and boil until fork tender, about 20 minutes. Reduce heat to medium and stir in heavy cream and cooked sausage. Heat through. Mix spinach into soup just before serving.