Creamy, delicious Zuppa Toscana Soup. Copycat recipe based off the original from Olive Garden.
1 pound Sweet Italian Sausage, removed from the casings
5 slices Bacon, diced
1/2 White Onion, diced
3 cloves Garlic, peeled
32 ounces Beef Broth
2 White Potatoes, diced (no peeling necessary)
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
3 cups Spinach, fresh
1 1/2 cups Heavy Cream
1 cup Parmesan Cheese, shredded and divided
Brown sausage and diced bacon in a French oven over medium high heat until fully cooked. Drain all but one tablespoon of oil. Sauté onion and garlic in remaining oil for about 2-3 minutes. Add back the sausage and bacon. Add beef broth, potatoes, salt and pepper. Bring to a boil over medium high heat.
Reduce to low and cover. Simmer for about 15-20 minutes, until potatoes are fully cooked.
Add fresh spinach, cream and 3/4 cup parmesan cheese. Heat over medium until warm (about 5 minutes). Serve with a sprinkle of extra parmesan on top. ENJOY.