4 slices bacon cut into 1/2 inch pieces (optional)
1/2 onion diced
1 tbsp garlic powder
5 (14 ounce) cans chicken broth or 8 and 3/4 cups
6 potatoes cubed
1 cup milk
3 tbsp cornstarch (optional. makes it thicker)
1/4 bunch spinach (optional)
Instructions
Cook the Italian sausage and red pepper flakes in a
Dutch oven(I used a pot) over medium-high heat until
crumbly, browned, and no longer pink, 10 to 15
minutes. Drain and set aside.
Cook the bacon in the same Dutch oven over medium
heat until crisp, about 10 minutes. Drain, leaving
a few tablespoons of drippings with the bacon in
the bottom of the Dutch oven. Stir in the onions
and garlic; cook until onions are soft and
translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with
the bacon and onion mixture; bring to a boil over
high heat. Add the potatoes, and boil until fork
tender, about 20 minutes. Reduce
the heat to medium and stir in the milk,
cornstarch (mix this with a little water first or it will clump)
and the cooked sausage; heat through.
Mix the spinach into the soup just before serving.
Originally Submitted
7/29/2013
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