Zuppa Toscana
🍲

Prep Time: 20 mins ⏳

Cook Time: 55 mins ⏳

Total Time: 1 hr 15 mins ⏳

Servings: 6 🍽️

Zuppa toscana recipe is hearty, flavorful, and delicious — not to mention identical to a popular menu item at a certain chain restaurant! 😋

What’s In Zuppa Toscana?
📋

These are the ingredients you’ll need to make this hearty zuppa toscana recipe:

• Meat: This meaty zuppa toscana soup calls for both mild Italian sausage and bacon. 🥓
• Spices: Crushed red pepper flakes and fresh garlic lend bold, spicy flavor. 🌶️
• Vegetables: You’ll need an onion, six potatoes, and fresh spinach. 🥔🧅🌿
• Broth: Use store-bought or homemade chicken broth. 🍗
• Cream: A cup of heavy cream is essential for this rich, decadent soup. 🥛

How to Make Zuppa Toscana
🥣

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade zuppa toscana:

1. Cook the Italian sausage with the red pepper flakes. 🔥
2. Cook the bacon, then cook the onion and garlic in the bacon drippings. 🥓
3. Add the broth and bring to a boil, then add the potatoes and simmer. 🍲
4. Reduce the heat and stir in the cream, cooked sausage, and spinach. 🥄

What to Serve With Zuppa Toscana
🍞

Pair this zuppa toscana with a crusty bread, such as our top-rated French Bread. For a complete dinner, explore our collections of Italian Appetizers and Italian Side Dishes. Here are a few of the recipes you’ll find:

• Balsamic Bruschetta 🥖
• Gourmet Mushroom Risotto 🍄
• Perfect Polenta 🌽

How to Store Zuppa Toscana
🥡

Store your leftover (cooled) zuppa toscana soup in a shallow, airtight container in the fridge for up to three days. Reheat thoroughly in the microwave or on the stove. 🍲

Can You Freeze Zuppa Toscana?
❄️

Yes, you can freeze zuppa toscana soup for up to three months. Thaw in the refrigerator overnight, then reheat gently (but thoroughly) on the stove.

Ingredients
📝

• 1 pound bulk mild Italian sausage 🍖
• 1 ¼ teaspoons crushed red pepper flakes 🌶️
• 4 slices bacon, cut into 1/2 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 🌿

Directions
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Step 1: 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. 🍳

Step 2: Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. 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. 🥓

Step 3: Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until spinach has wilted and sausage is warmed through; serve. 🍲

Nutrition Facts per serving
📊

Calories: 554 🍽️

Fat: 33g 🥩

Carbs: 46g 🥔

Protein: 20g 🍗