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Creamy Zuppa Toscana Soup         from the kitchen of: Roni Ponto

Serves: 4


2 cans (14 oz) chicken broth
2 cups milk
1/2 pound Italian sausage
1/2 pound bacon
2 medium russet potatoes
1/2 medium onion, diced
1 teaspoon minced garlic
1 1/2 cups chopped frozen spinach
pepper (to taste)


Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and break it up into pieces, then set aside.

Skin each potato and slice it into quarters and make about 1/4 inch slices.

Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 8 minutes or until tender.

While the potatoes are boiling, sauté the onion and garlic until tender and set aside.

Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add milk.

Cook until heated through and add pepper to taste.




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