Lighter Zuppa Toscana Recipe
Make it right at.
Lighter zuppa toscana recipe. Salt and pepper to taste cayenne pepper to taste cup bacon cooked and chopped. Add onion and cook for 3 minutes then add garlic and cook additional 1 2 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage.
Heat through for a minute or two and season with salt and pepper to taste. Place sausage in the bottom of a pot that will be large enough for your soup. Remove to a plate.
Add potatoes onion garlic red pepper flakes. Finally toss in the spinach and pour the half and half. Remove from the heat and serve right away with a sprinkle of the bacon.
Add remainder of ingredients except kale and powdered milk. Reduce the heat down to medium and simmer to cook for about another 10 minutes or until the potatoes are tender. Add the potatoes and boil until fork tender about 20 minutes.
Using a 6 quart instant pot set to the sauté function add the bacon and fry. Drain off excess grease when sausage is cooked through. Pour the chicken broth into the dutch oven with the bacon and onion mixture.
Cook over medium heat until potatoes are cooked through about 10 15 minutes. Heat olive oil over medium high heat in skillet. Mix the spinach into the soup just before serving.