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Super-Delicious Zuppa Toscana

Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 people

Equipment

  • 1 Dutch Oven A large, heavy-bottomed pot suitable for browning and simmering.
  • 1 Chef's knife For dicing onions, mincing garlic, slicing potatoes, and cutting bacon.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Slotted spoon or colander For draining fat from cooked meats.
  • 1 Ladle For serving the soup.

Ingredients
  

Main

  • 1 pound bulk mild Italian sausage
  • 1 ¼ teaspoons crushed red pepper flakes
  • 4 slices bacon cut into ½-inch pieces
  • 1 large onion diced
  • 1 tablespoon minced garlic
  • 5 13.75 ounce cans chicken broth
  • 6 medium potatoes thinly sliced
  • 1 cup heavy cream
  • ¼ bunch fresh spinach tough stems removed

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Dotdash Meredith Food Studios
  • Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Dotdash Meredith Food Studios
  • Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Dotdash Meredith Food Studios
  • Stir in chicken broth and bring to a boil over high heat. Dotdash Meredith Food Studios
  • Add potatoes and simmer until fork tender, about 20 minutes. Dotdash Meredith Food Studios
  • Reduce heat to medium; stir in cream, cooked sausage, and spinach. Dotdash Meredith Food Studios
  • Cook and stir until spinach has wilted and sausage is warmed through; serve. Dotdash Meredith Food Studios

Notes

To elevate the soup's depth, consider using a high-quality chicken broth or even homemade stock. After browning the sausage and bacon, deglaze the pot with a splash of white wine or a bit more broth to scrape up any flavorful fond before adding onions and garlic. Ensure potatoes are thinly sliced consistently for even cooking and to prevent a gummy texture; Yukon Gold or Red Bliss potatoes hold their shape well. Adjust the crushed red pepper flakes to your desired heat level. Add the spinach last and cook only until wilted to maintain its vibrant color and fresh texture. A final drizzle of high-quality extra virgin olive oil and a sprinkle of fresh parsley can enhance both flavor and presentation.