Delicious Zuppa Toscana
Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!
INGREDIENTS
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1 pound bulk mild Italian sausage
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1 teaspoons Rosemary’s crushed red pepper flakes
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2 slices bacon, cut into 1/2 inch pieces
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1 large onion, diced
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1 tablespoon Rosemary’s minced garlic
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9 cup of water and 16 tablespoons of Rosemary’s organic chicken bone broth or 5 (13.75 ounce) cans chicken broth
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6 medium potatoes, thinly sliced
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1 cup heavy cream
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¼ bunch fresh spinach, tough stems removed
DIRECTIONS
Step 1
Cook 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.
Step 2
Cook bacon over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Step 3
Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until spinach has wilted and sausage is warmed through; serve.
RECIPE OF THE MONTH
Always something delicious. You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.