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Super-Delicious Zuppa Toscana

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Ingredients

Adjust Servings:
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

Nutritional information

554 calories
32.6 g fat
45.8 g carbohydrates
19.8 g protein
99 mg cholesterol
2386 mg sodium
1248 mg potassium
5 g sugar
49 mg vitamin C
86 mg calcium
3 mg iron
78 mg magnesium

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Super-Delicious Zuppa Toscana

Features:
    Cuisine:

      "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 hr 25 mins
      • Serves 6
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      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
      Done

      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
      Done

      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.

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