Now that the weather is changing (we had snow today), we are reverting back to Soup Sunday's at our house. Today I made a copycat recipe from Olive Garden's Zuppa Toscana. So delicious and warms you from the inside out!
Spicy crumbled bacon with potato in rich creamy broth and spinach topped with bacon! YUM!
INGREDIENTS:
- 4 slices bacon, diced
- 1 pound spicy sausage (I use Jimmy Deans)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 4 cups organic chicken stock
- 4 medium russet potatoes, peeled and thinly sliced
- 3 cups baby spinach or kale
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- 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.
- 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.
- Heat olive oil in a large pot 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 12 minutes.
- 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.
- Serve immediately, garnished with bacon.
