Zuppa Toscana
Ingredients
Method
In a sturdy pot or Dutch oven, heat the chorizo over medium-high heat, making sure to break up the meat with the end of a wooden spoon as it cooks. Once the chorizo is browned and fully cooked, drain most of the oil from the pot, leaving approximately 1 teaspoon of drippings. Move the sausage meat to a separate plate.
In the same pot, cook the bacon over medium heat until it becomes crispy. Once cooked, drain the bacon, leaving approximately 2 teaspoons of drippings in the pot. Transfer the cooked bacon to the plate with the sausage meat.
Add the onions and cook until they become soft and translucent. Add the garlic to the pot and cook for an additional minute, allowing it to become fragrant.
Pour the wine into the pot and allow it to reduce by half, while continuing to cook. This step is optional but can be skipped if you prefer not to use wine.
Raise the heat to high and pour the chicken broth into the pot, bringing it to a boil. Season the broth with crushed stock cube, salt, pepper, fennel, and chili flakes. Add the potatoes to the pot and boil them until they are easily pierced with a fork, which usually takes around 10 minutes.
Reduce the heat to medium and stir in the cream, cooked chorizo, bacon, and spinach. Let the mixture simmer for approximately 2 minutes, or until the spinach has softened. Serve into bowls and top with shredded cheese.
Ingredients
Directions
In a sturdy pot or Dutch oven, heat the chorizo over medium-high heat, making sure to break up the meat with the end of a wooden spoon as it cooks. Once the chorizo is browned and fully cooked, drain most of the oil from the pot, leaving approximately 1 teaspoon of drippings. Move the sausage meat to a separate plate.
In the same pot, cook the bacon over medium heat until it becomes crispy. Once cooked, drain the bacon, leaving approximately 2 teaspoons of drippings in the pot. Transfer the cooked bacon to the plate with the sausage meat.
Add the onions and cook until they become soft and translucent. Add the garlic to the pot and cook for an additional minute, allowing it to become fragrant.
Pour the wine into the pot and allow it to reduce by half, while continuing to cook. This step is optional but can be skipped if you prefer not to use wine.
Raise the heat to high and pour the chicken broth into the pot, bringing it to a boil. Season the broth with crushed stock cube, salt, pepper, fennel, and chili flakes. Add the potatoes to the pot and boil them until they are easily pierced with a fork, which usually takes around 10 minutes.
Reduce the heat to medium and stir in the cream, cooked chorizo, bacon, and spinach. Let the mixture simmer for approximately 2 minutes, or until the spinach has softened. Serve into bowls and top with shredded cheese.