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Creamy Zuppa Toscana

Zuppa Toscana is a creamy and rich, satisfying soup made with italian and chorizo sausage, potatoes, and spinanch! This is something could be eaten for days!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1/2 lbs bacon, diced (If you are following Whole30, be sure the bacon is compliant)
  • 1 lbs Italian Sausage (Whole Foods Italian sausage is Whole30 compliant)
  • 2 links groud chorizo sausage
  • 4-6 medium potatoes I typically use red potatoes, but it just depends on what I have on hand
  • 1/2 yellow onion Or white onion if that's what you have on hand
  • 5 cloves garlic, minced
  • 6-8 cups chicken stock
  • 1 can coconut cream
  • Salt and Pepper to taste
  • 1/2 tsp crused red pepper flakes (or add to taste)
  • 3-4 handfuls spinach

Method
 

  1. If using a dutch oven, cook the bacon pieces until crispy. Remove wiht a slotted spoon and set aside.
  2. Add the ground italian sausage and chorizo in the same pot and cook, breaking up pieces as it cooks.
  3. Once that cooks, remove from the pot and set aside.
  4. Add onions to the dutch oven and cook until translucent, then add garlic for about 30-60 seconds longer.
  5. Add chicken stock in the dutch oven with onions and garlic.
  6. Bring the stock to a boil and add in the potatoes. Boil until the potatoes are fork tender. About 15-20 minutes
  7. Reduce the heat to medium and add the coconut cream and stir.
  8. Add in the cooked sausage and heat back up.
  9. Add in the bacon and spinach just before serving.
  10. Add salt, pepper and red pepper flakes to taste.
  11. ENJOY!