Zuppa Toscana

Ingredients#

Yield: ~6 servings

Method#

1. Cook sausage and confit bacon. Add to a slow cooker.
2. Remove all but 1 tbsp of oil from pan and toast red pepper flakes.
3. Add onions and saute until softened, then add garlic and cook until fragrant.
4. Transfer onions to slow cooker. Add potatoes and chicken stock to cover.
5. Season with 2 tsp salt and 1 tsp black pepper.
6. Cook on high for 4 hours.
7. Add spinach and cook additional 30 mins.
8. Turn off slow cooker and add heavy cream before serving.
9. Season to taste with more salt and pepper.

Notes#

• Do not add heavy cream while the soup is overly hot. It will curdle.
• Leaving skins on potatoes is nice, but cooking time will dramatically increase.