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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
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 3776.8 kcal

Equipment

  • 1 Dutch Oven A large, heavy-bottomed pot suitable for browning and simmering.
  • 1 Chef's knife For dicing onions, mincing garlic, slicing bacon, and thinly slicing potatoes.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Large Spoon or Spatula For stirring, browning, and serving.
  • 1 Colander For draining fat from cooked sausage and bacon.

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

For optimal flavor, ensure the Italian sausage is well browned to develop a deep, savory crust before draining. Don't discard all the bacon fat; a few tablespoons contribute significant flavor to the base of the soup. Thinly slicing the potatoes ensures even cooking and a tender, melt-in-your-mouth texture. Avoid boiling the soup after adding the heavy cream to prevent curdling; maintain a gentle simmer until heated through and spinach is wilted. For an extra layer of flavor, consider using homemade chicken broth. Adjust crushed red pepper flakes to your preferred spice level, and a touch of fresh lemon juice at the end can brighten the overall profile.