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If you’ve ever been to Olive Garden, there’s a good chance you’ve enjoyed their Zuppa Toscana! It is delicious! A combination of potatoes, sausage and bacon in a light and creamy broth. The great news is that Zuppa Toscana is really easy to make at home!
Zuppa Toscana often uses kale but I personally prefer the light flavor of spinach so this recipe contains spinach. If you would rather use kale, add it in along with the chicken broth so it has time to soften.
To cut the potatoes into cubes I used my favorite kitchen chopper and was able to do 4 potatoes in about 30 seconds. (I used it for the onions too. It’s one thing I can’t live without in my kitchen, mine is the Vidalia Chop Wizard brand).
Items You’ll Need For This Recipe
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- 1 large onion , diced
- 1 lb Italian sausage (mild)
- 6 slices bacon , diced
- 4 cups diced potatoes
- 3 cloves garlic
- 4 cups low sodium chicken broth
- 1/2 teaspoon crushed red peppers (optional)
- 1 cup heavy cream
- 2 cups torn & gently packed fresh spinach
- pepper to taste
In a large pot cook sausage and 1/2 of the onion until no pink remains. Drain and set aside.
Cook bacon over medium heat until most of the fat has been rendered out and drain. Add in potatoes, remaining onion, and garlic.
Stir in chicken broth, crushed peppers if using and sausage. Bring to a boil.
Reduce heat and simmer uncovered 12-14 minutes or until potatoes are softened.
Stir in heavy cream and let boil 1 minute. Remove from heat, stir in spinach.
Garnish with additional bacon if desired.
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