Zuppa Toscana

Author: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-author-name"><a href="https://www.allrecipes.com/recipe/143069/super-delicious-zuppa-toscana/" target="_blank">All Recipes
Prep Time: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-prep-time">:25
Cook Time: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-cook-time">1:00
Total Time: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-total-time">1:25
Yield: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-yield">6-8
Category: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-category">Soup
Method: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-method">Stove Top
Cuisine: <span data-tasty-recipes-customization="detail-value-color.color" class="tasty-recipes-cuisine">Italian

This is an excellent copy cat recipe for Olive Garden’s Zuppa Toscana!

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Step 1 – Cook the 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 the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Step 3 – Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Find it online: https://goingmywayz.com/zuppa-toscana/