Zuppa Toscana for One
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Italian sausage, potato, and spinach in a creamy broth, topped with crisp bacon.
Ingredients
- 1 slice bacon
- 1 Italian sausage link casing removed (3–4 oz)
- ¼ cup chopped onion
- 1 garlic clove minced
- ⅛ tsp chili powder
- 1 cup low-sodium chicken broth
- 1 small russet potato peeled and diced
- 1 cup fresh spinach
- ¼ cup heavy cream
Equipment
- saucepan
Directions
- Cook the bacon in a 2-quart saucepan over medium-high heat for about 3 minutes, until crisp. Drain it on a paper towel and save it for the top.
- In the same pan, cook the sausage with the onion, garlic, and chili powder for about 5 minutes, breaking up the sausage, until browned.
- Add the broth and potato and bring to a boil. Turn the heat to medium-low and simmer for about 12 minutes, until the potato is starting to get tender.
- Stir in the spinach and cook for about 3 minutes. Turn off the heat, then stir in the cream.
- Pour into a bowl and crumble the bacon over the top.
Nutrition
Serving: 657g | Calories: 764kcal | Carbohydrates: 43g | Protein: 30g | Fat: 54g | Saturated Fat: 25g | Trans Fat: 0.9g | Cholesterol: 153mg | Sodium: 905mg | Potassium: 1464mg | Fiber: 3.6g | Sugar: 6.3g | Vitamin A: 3792IU | Vitamin C: 22mg | Calcium: 130mg | Iron: 5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); bacon counted as cooked bacon, sausage link counted as Italian pork sausage, raw, russet potato counted as raw russet potato (the recipe says 250 g), fresh spinach counted as raw spinach (a packed cup 30 g). Brands and portions vary, so use it only as an approximation.