"A complete copycat of your favorite Italian restaurant soup. Just add some bread sticks!"
Zuppa Toscana Soup
“This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but, it will keep you coming back for more! This soup is irresistible!”
Prep Time - 25 Minutes
Cook Time – 1 Hour
Total Time - 1hr 25 mins
1 pound bulk mild Italian sausage 1 1/4 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 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 cooked sausage, heat through. Mix the spinach into the soup just before serving.
"This soup is perfect for a cold fall day, grab your big fluffy socks, blanket and favorite book and snuggle up to this delicious bowl of soup that will warm the soul."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.