Diva Tasting: Zuppa Toscana II Soup…

Zuppa Toscana II Soup
1 Pound Ground Italian Sausage
1 Pound Ground Beef
1 1/2 Teaspoons Red Pepper Flakes
1 Large White Onion, Diced
4 Strips Bacon, Diced
2 Teaspoons Garlic Puree
4 Cups Water
2 Quarts Chicken Stock or As Needs
1 Pkg. Russet Fingerling Potatoes, Halved
1 Cup Heavy Whipping Cream
2 Boxes Frozen Spinach, Thawed and Drained
  1. Combine sausage, beef and red pepper flakes in a skillet over medium heat; cook and stir until meat is brown and crumbled, 7 to 10 minutes. Drain excess fat; place in a bowl.
  2. Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes.
  3. Combine water and chicken broth in a large pot; bring to a boil. Stir in potatoes; cook and stir until soft, about 15 minutes. Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and spinach; cook and stir until flavors combine, about 20 minutes. Serve with polenta or cornbread.

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