Update on 4/15/13: So I made this with Sage breakfast sausage, and about 2/3 package of bacon, and extra garlic. Otherwise followed as directed. Using real bacon was DEFINITELY an improvement over bacon bits. Oooh poor pre-cooking me, what was I thinking?! I cooked the bacon and the sausage at the same time, and while it worked out ok, I think I would actually follow the recipe next time and cook them separately. Since they both had to cook for 10 minutes, I figured I would save myself some time. However, the bacon has a hard time getting crispy while being that close and personal with the sausage. I did add a little bit of spinach at the end, and was pleasantly surprised by the results! It wasn't too wilty (I have this thing against cooked spinach, unless it's in spinach artichoke dip, which has more cheese then one could hope for) and provided a nice balance to the meat and broth. All in all, heartily recommended, and I'll probably add more spinach next time. :D
Hello blogging world! So this blog shall keep track of different and fun recipes that I am trying out. More for my own benefit, so that I can keep track of how the recipe was, what I would have changed, etc.
So today's recipe is called Super-delicious Zuppa Toscana and hales from www.allrecipes.com.