Name: Zuppa Toscana Soup with Easy Cheesy Rosemary Crescents
Prep time: 10 min
Cook time: 35 min
Ingredients: 4 slices bacon (diced); 1 lb spicy Italian sausage (remove the casing); 1 tbsp olive oil; 2 cloves garlic (minced); 1 yellow onion (diced); 4 cups chicken broth; 3 russet potatoes (peeled & thinly sliced); 3 cups baby spinach; 1 ½ cups heavy cream; salt & pepper (to taste); 1 (8) oz can of crescent dinner rolls; 4 sticks mozzarella string cheese (cut in half); 2 tbsp fresh rosemary (chopped); ¼ cup Parmesan cheese (grated)

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I find this soup super comforting and it’s so delicious that it’s one you will go back to time and time again!

Zuppa Toscana Soup with Easy Cheesy Rosemary Crescents

Comfort food at it's finest! This delicious soup is packed with flavor and will be enjoyed by the entire family. It goes great with the cheesy rosemary crescents.

Course #dinner

Keyword #bacon, #crescents, #sausage, #soup, #spinach

Prep Time 10 minutes

Cook Time 35 minutes

Servings 6

Author North Carolina Charm

Ingredients

Zuppa Toscana Soup

4 slices bacon diced
1 lb spicy Italian sausage remove the casing
1 tbsp olive oil
2 cloves garlic minced
1 yellow onion diced
4 cups chicken broth
3 russet potatoes peeled & thinly sliced
3 cups baby spinach
1 ½ cups heavy cream
salt & pepper to taste

Easy Cheesy Rosemary Crescents

1 (8) oz can of crescent dinner rolls
4 sticks mozzarella string cheese cut in half
2 tbsp fresh rosemary chopped
¼ cup Parmesan cheese grated

Instructions

Preheat oven to 350° for the Crescents

Bacon

In a large pan cook bacon until crispy and set aside on top of a paper towel.

Soup

Gather all the ingredients for the soup: sausage, olive oil, garlic, onion, chicken broth, potatoes, baby spinach, heavy cream, and salt & pepper.
In a large soup pot, brown the sausage and break it up into small pieces for about 5 minutes. Drain the fat and set aside.
Skin and cut up the potatoes in ¼ inch slices.
In the same soup pot add the olive oil and heat up the pot on medium heat. Add the garlic and onion. Stir frequently and cook until the onions are translucent for 3 minutes.
Stir in the chicken broth and bring the soup to a boil. Then add the potatoes and cook until tender for around 10 minutes.
Once, the potatoes are tender, add back in the sausage and put in the spinach and cook until the spinach has wilted.
Reduce the heat and stir in the heavy cream.
Cook until heated through for about 1 minute.
Season with salt and pepper and garnish with bacon.
Serve while hot and Enjoy!

Cheesy Rosymary Crescents

Gather all the ingredients for the crescents: 4 sticks of mozzarella string cheese, rosemary, and Parmesan cheese. Make sure you have preheated your oven to 350°. You can start to assemble the rolls while the soup is cooking to save time.
I had my mini chef, Tyler's help to make the crescents. Line a baking sheet with parchment paper and spray the paper with cooking spray. Separate the dough into 8 triangles.
Place ½ of the string cheese onto the wide end of each dough triangle.
Sprinkle each string cheese with ¼ tsp of rosemary and ¼ tsp of Parmesan cheese.
Roll up each, starting at the wide end until you get to the opposite point. Place on the cookie sheet. Top with the remaining rosemary and Parmesan cheese.
Bake 12-14 minutes until golden brown.
Serve immediately with the Zuppa Toscana Soup and Enjoy!