Super-Delicious Zuppa Toscana

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.

Super-Delicious Zuppa Toscana

3 from 15 votes


  • 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


  • 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.

1 thought on “Super-Delicious Zuppa Toscana”

  1. ZUPPA Toscana takes Kale, not spinach (even the picture shows Kale). A healthier version replaces the sausage with ground turkey breast with lots of sage and the heavy cream with half and half and chicken broth.


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