The Table: Zuppa/Soup Italiano…

Good no matter the season:
Zuppa/Soup Italiano
1 Pound Bulk Mild Italian Sausage
1 Teaspoons Crushed Red Pepper Flakes
4 Slices Bacon, Cut Into 1/2 Inch Pieces
1 Large Onion, Diced
2 Tablespoons Minced Garlic
4 Quarts of Chicken Broth
6 Potatoes, Thinly Sliced
1 Cup Heavy Cream
1 Lg Bag Fresh Spinach, Tough Stems Removed
  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.
  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.
  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.
%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close