Craving Olive Garden's zuppa Toscana soup but need a dairy-free option? Try this delicious recipe that everyone can enjoy, packed with sausage, spices, and more.
65ounceschicken broth. This equates to 5 cans of 13 ounce chicken broth or (2) 32 ounce cartons of chicken broth
6wholerusset potatoesthinly sliced
1cupheavy cream
1cupfresh spinachstems removed then chopped
Instructions
In a pan set to medium high heat, cook the sausage and red pepper flakes until meat is no longer pink.
Drain the meat and set aside.
Add the bacon to the pan and cook until bacon is crispy. Remove the bacon, leaving the drippings in the pan.
Add the onion and continue cooking until onion is tender. Once cooked, add the garlic powder, chicken broth, and potatoes to the mixture, cooking until the potatoes are tender (approximately 20 minutes).
Once potatoes are fork tender, add in the cream, sausage and bacon and cooking until heated thoroughly.
Add in the spinach right before serving.
Notes
If you are using regular ground sausage, add 1 teaspoon of Italian seasoning for every 1 pound of sausage. See notes in post for dietary substitutions.