Zuppa Toscana 2
Ingredients
5 slices bacon , diced
1 pound spicy Italian sausage , casings removed
1 small sweet onion , diced
3 cloves garlic , minced
32 ounces low-sodium chicken stock
3 medium russet potatoes , peeled and diced small (about 1/2-inch cubes)
3 cups baby spinach
3/4 cup heavy cream
salt and pepper , to taste
Directions
Heat a large pot over medium-high; add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
Drain off all but one tablespoon of the rendered bacon fat; add sausage and onion to the pot and cook until pork is no longer pink and onion is translucent, crumbling up the pork and stirring frequently, 3-5 minutes. Add in garlic and cook for 1 minute. Drain excess fat.
Pour in chicken stock and bring to a boil. Add potatoes; reduce heat to a medium simmer for about 12 minutes until potatoes are tender.
Stir in spinach until it begins to wilt.
Return most of the bacon back to the pot (reserving some for garnish) and stir in heavy cream until heated through, 2-3 more minutes.
Taste and season with salt and pepper.
Serve with some crusty bread and a little reserved crumbled bacon!
