ZUPPA TOSCANA SOUP
1 pound of sausage
3-4 cloves garlic
2 tsp. red pepper flakes
6 strips of bacon, cut up
28 ozs. chicken broth
2 c. water
4-5 small potatoes, cut up
1 c. heavy whipping cream
baby spinach (you can also use Kale or Swiss Chard)
Zuppa Toscana Soup Directions
Cook sausage, garlic, onion, bacon, seasoning, and red pepper flakes in a soup pot until browned. Pour a little bit of chicken broth in your pot and scrape the bits on the bottom of the pan.
Add the rest of your chicken broth and water.
Add your potatoes and cover while on medium heat to get your potatoes tender.
Once potatoes are fork-tender, add in the heavy whipping cream and let simmer.
About 5 minutes before serving, stir in your spinach. Let the spinach cook down and serve with parmesan sprinkled on top.
You can replace the bacon with bacon bits. Also, you can replace the potatoes with cauliflower to make it more keto-friendly. Now, with me, I use more parmesan because I love cheese. I mean, I love it a lot. There are times when I add another pound of sausage and fewer potatoes, as well.