Zesty and filling, this Super-Delicious Zuppa Toscana recipe is everything you’ve been looking for in an Italian soup. Combine crowd favorites like hearty sausage, healthy vegetables, and a creamy broth and you’ll have an appetizing dinner they won’t be able to stop raving about.
FAQ
Q: What makes this recipe so special? A: The combination of savory Italian sausage and creamy potatoes make this dish truly special. The rosemary and black pepper add just the right punch of flavor to take it over the top.
Q: Will substituting fresh rosemary for dried work? A: Absolutely! Fresh rosemary would give this soup a wonderful aroma and an even stronger flavor. You can adjust the quantity to your taste.
Q: Can I make this soup vegan? A: Absolutely! Just substitute vegetable broth for the chicken broth and vegan sausage for the Italian sausage.
This super-delicious Zuppa Toscana recipe is a winner every time. Flavorful Italian sausage and creamy potatoes make an irresistible delicious soup ready to serve in under an hour. Perfect for a main course or a side dish, this soup is sure to please!
Super-Delicious Zuppa Toscana
4
servings15
minutes35
minutes50
minutesThis super-delicious Zuppa Toscana recipe is a winner every time. Flavorful Italian sausage and creamy potatoes make an irresistible delicious soup ready to serve in under an hour. Perfect for a main course or a side dish, this soup is sure to please!
Ingredients
1 pound bulk mild Italian sausage
1 1/4 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 potatoes, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed
Directions
- Cook the 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.
- Cook the 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 the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.