Zuppa Toscana
By myattj1985
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Ingredients
- 1 pound bulk mild Italian sausage
- 1 1/4 teaspoons crushed red pepper flakes
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth
- 6 potato, thinly sliced
- 1 cup heavy cream
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook the Italian sausage and red pepper flakes in a kettle 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 kettle with the onion; 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.
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