Name: Zuppa Toscana
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 1 pound hot or mild bulk Italian sausage; Kosher salt and freshly ground black pepper; 1 small onion, finely diced; 1/2 teaspoon minced garlic; 4 cups low-sodium chicken broth; 1 pound baby yellow potatoes, quartered; 1/4 cup all-purpose flour; 2 cups 2% milk; 2 cups chopped baby spinach

Zuppa Toscana

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The best part about this soup is how incredibly creamy it is. I use 2% milk to make it a bit lighter, but if you want something richer, feel free to use whole milk instead. I also recommend using hot sausage over mild, just to give the dish a kick.

Author: Addie Gundry
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: Serves 8
Category: Soups

Ingredients

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1 pound hot or mild bulk Italian sausage
Kosher salt and freshly ground black pepper
1 small onion, finely diced
1/2 teaspoon minced garlic
4 cups low-sodium chicken broth
1 pound baby yellow potatoes, quartered
1/4 cup all-purpose flour
2 cups 2% milk
2 cups chopped baby spinach

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Instructions

In a large pot, brown the sausage over medium-high heat until no longer pink and season with salt and pepper. Drain the excess fat from the pot.
Put the sausage, onion, garlic, broth, and potatoes in a 6-quart slow Cover and cook on Low for 4 to 5 hours, or on High for 2 hours.
About 45 minutes before serving, combine the ﬂour and milk with a whisk until Stir into the soup. Cover and continue cooking until the potatoes are cooked and the soup has thickened slightly.
About 5 minutes before serving, turn the slow cooker off and stir in the spinach. Let the spinach wilt slightly.
Taste and adjust the seasoning as needed. Ladle into bowls and serve.

Find it online: https://foodgardening.mequoda.com/recipe/zuppa-toscana/