Zuppa Toscana Soup
spicy Italian sausage, casing removed
russet potatoes, peeled & thinly sliced
salt & peper, to taste
In a large skillet, cook bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Crumble and set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat and set aside.
Skin and cut potatoes in ¼ inch slices.
In a large stockpot, add garlic and onion, and cook on medium heat, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Reduce heat and stir in heavy cream. Cook until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
Adapted from The Recipe Critic