Olive Garden Zuppa Toscana soup remix.

One of my pregnancy favorites. I still enjoy it now, so I learned how to make it. I tend to cut down on the red pepper so the kids will eat it. I also added more potatoes because I love them.

Ingredients

  1. 1 lb Italian Sausage
  2. 1 1/2 tsp crushed red peppers
  3. 1 medium sliced or diced white onion
  4. 1/2 lb bacon pieces
  5. 1 tbsp garlic puree or minced garlic
  6. 6 can chicken broth
  7. 4 cup water
  8. 4 chicken bouillon cubes
  9. 1 1/2 cup Heavy whipping cream
  10. 3 lb sliced red potatoes skin on
  11. 1 packages baby spinach I prefer over kale

Method

  1. In large stockpot sauté sausage and crushed red peppers until sausage is done Drain grease and set aside for later
  2. Change In same pot cook bacon onions and garlic over medium-low heat About 15 minutes or until onions are soft
  3. Change Add chicken broth water amp bouillon to pot Heat until it starts to boil
  4. Change Add sliced potatoes and cook on a soft boil About 15-30 minutes depending on thickness of potato slices
  5. Reduce heat add heavy whipping cream and spinach Stir until completely heated and spinach shrinks in size
  6. Change Stir in cooked sausage Heat and serve Delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *

*