Name: Zuppa Toscana
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 slices bacon (diced); 1 lb. spicy Italian sausage (casings removed); 1 small sweet onion (diced); 3 cloves garlic (minced); 32 oz. low-sodium chicken broth; 3 medium russet potatoes (peeled and diced small (about ½-inch cubes)); 3 cups fresh baby spinach; ¾ cup heavy cream; salt and pepper (to taste)

1

Heat a large pot over medium-high; add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.

2

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 until fragrant, about 20 seconds. Drain excess fat.

3

Pour in chicken broth and bring to a boil. Add potatoes; reduce heat to a medium simmer for about 12 minutes until potatoes are tender.

4

Stir in spinach until it begins to wilt.

5

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.

6

Taste and season with salt and pepper.

7

Serve with some crusty bread and a little reserved crumbled bacon!