Zuppa Toscana

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Russet potatoes

  Flesh and skin, raw

  3 Potato medium or 639g

• Italian sausage

  Pork, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Spinach

  Raw

  3 cup or 90g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

Directions

1. Dice bacon and thinly slice potatoes.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
3. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
4. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
5. Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
6. Serve immediately, garnished with bacon. Enjoy!

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