Zuppa Toscana

Ingredients

• 1 lb. ground Italian sausage
• 4 strips bacon, diced
• 1 onion, diced (about 2 cups)
• 2 cloves garlic, minced
• 4 C. chicken broth (reduced sodium)
• 1 lb. russet potatoes, small diced (unpeeled)
• ½ tsp. dried red pepper flakes
• ½ tsp. dried thyme
• ¼ tsp. dried oregano
• 1 – 8 oz. pkg. Green Giant® Chopped Spinach
• ½ – 1 C. heavy cream

Directions

1. In a large pot, cook the sausage over medium heat until browned. Pour into a colander placed over a bowl and allow the sausage to drain.
2. In the same large pot, add the bacon and cook over medium heat until crispy.
3. Remove the bacon with a slotted spoon and place on a paper towel lined plate to drain.
4. Leave the bacon drippings in the pot and turn the heat on med-high.
5. Add the onion and cook for 3-5 minutes or until softened.
6. Add the garlic and cook for 30 seconds.
7. Pour in the broth and stir to scrape up any browned bits on the bottom of the pot.
8. Add the potatoes, red pepper flakes, thyme and oregano and stir well.
9. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
10. While the potatoes are cooking, cook the spinach according to the package directions.
11. When the potatoes are done, add the cooked sausage and spinach to the pot and stir well.
12. Stir in the desired amount of cream and heat.
13. Garnish each bowl with the cooked bacon.