ZUPPA Toscana
An American and hearty version of Tuscan soup with so much flavor!
Servings: 6 servings
Ingredients
- 1/2 package bacon diced
- 1 pound mild Italian sausage
- 1 small white onion, minced
- 3 cloves garlic, minced
- 5-6 med Yukon gold or russet potatoes, diced I prefer Yukon.
- 1 cup white wine
- 8 cups chicken broth I use low sodium especially with the pork already being salty.
- 1 cup heavy cream
- 2 cups baby spinach
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1/2 tsp. thyme
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Grated or shredded Parmigiano Reggiano cheese
- parsley, minced for garnish optional
- Sourdough loaf to dip in the soup I buy fresh from the bakery
Instructions
- Prep the veggies. Potatoes, onion, and garlic. Set aside.
- Heat a large stock pot or Dutch oven, on medium. Add the bacon.
- Cook and stir until browned and starting to get crisp and then add in the sausage.
- Mix, and cook the sausage until no longer pink.
- Do not drain the bacon grease, but scoop out the bacon and sausage and place in a bowl lined with paper towels to drain the grease.
- In the pot with the bacon grease, add the onion, red pepper flakes, and garlic. Cook for about 2 minutes and then deglaze the pot with the wine.
- Stir and let the liquid reduce to half. After it has reduced add the potatoes.
- Stir well and next to the pot goes the broth.
- Now add the salt, pepper, thyme, and Italian seasoning. Mix well.
- Turn the heat to med-high and bring the soup to a boil. Once at a boil reduce back to medium and let the potatoes get soft. It usually takes 8-10 minutes.
- You can test a potato by piercing with a knife. If its easy and goes right through the potatoes are ready. If not, cook a little longer.
- Once the potatoes are ready add 1 cup of cream and the bacon/sausage back into the pot.
- Stir well. Then goes the spinach.
- Stir and cook for 2-4 minutes.
- Serve with lots of cheese, parsley, and sourdough bread.
- ENJOY!