Creamy Zuppa Toscana Recipe
House made Italian sausage, bacon, potato, garlic, and spinach, served with crostini
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Ingredients
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Main Ingredients
Crostini
Method
Soup Preparation
- 1
Cook the Sausage and Bacon
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Add the bacon and cook until crispy, another 5 minutes.
- 2
Add Garlic and Potatoes
Stir in the minced garlic and cook for 1-2 minutes until fragrant. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- 3
Incorporate Spinach and Cream
Once the potatoes are tender, add the fresh spinach and heavy cream to the pot. Stir until the spinach wilts and the soup is heated through. Season with red pepper flakes, salt, and black pepper to taste.
Crostini Preparation
- 4
Prepare the Baguette
Preheat your oven to 400°F (200°C). Slice the baguette into 1/2-inch thick slices and arrange them on a baking sheet.
- 5
Toast the Crostini
Brush both sides of each slice with 2 tablespoons of olive oil. Bake in the preheated oven for about 5-7 minutes, or until golden brown and crispy. Remove from the oven and rub one side of each crostini with the garlic clove for added flavor.
