Sicilian Lemon balsamic ·
Soups and Breads ·
Tuscan Herb olive oil ·
Tuscan Spice blend ·
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Zuppa Toscana
Zuppa Toscana
Submitted by Chef Andy Stewart
Soups and Breads
Ingredients
- 8 ounces Italian sausage
- 1 tablespoon Fustini's Tuscan spice blend
- 2 slices bacon, diced
- 1 onion, small dice
- 2 garlic cloves, minced
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 3 cups chicken stock
- 1 large potato, small dice
- 1/2 cup heavy cream
- 6 ounces spinach, stemmed and chopped
- Parmesan cheese for garnish
- Fustini's Tuscan Herb olive oil
Directions
- In a Dutch oven or large pot over moderate heat cook sausage and bacon with seasoning. Cook until the sausage is browned and bacon renders fat, then add onion. Cook onion until soft. Add garlic and cook another minute. Add balsamic, scraping down the sides and bits from the bottom, add chicken stock and bring to simmer. Add potato and cook until soft. Add heavy cream, bring to a simmer, and add spinach. Cook 1 minute. Remove from heat and ladle into service bowls. Garnish with Parmesan cheese and a drizzle of Fustini's olive oil.
Best recipe by far for Zuppa toscana! A favorite in our household! And blows Olive Garden out of the water!!!
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