Zuppa Toscana Soup, inspired by the Olive Garden restaurant chain, is a creamy soup, featuring ground sausage, bacon, potatoes, and spinach, and promises a comforting taste on any cool day. If you are looking for more hearty winter soups, make sure to check out our Creamy Bean Soup with Kielbasa!
Ingredients & Substitutions
Mild Italian Sausage: The mild ground sausage adds a rich and savory flavor to the soup base. Feel free to use sausage if you like a little kick.
Bacon: Bacon adds a smoky and salty profile, elevating the soup’s taste. Look for thick-cut varieties or experiment with smoked bacon for an extra layer of complexity.
Red Pepper Flakes: Red pepper flakes provide a subtle heat, enhancing the overall flavor. Adjust the quantity based on your spice preference.
Yukon Gold Potatoes: Yukon gold potatoes offer a creamy texture and hold up well in soups without becoming mushy. Pick firm, unblemished potatoes with smooth skin. No need to peel; the thin skin adds extra nutrients and texture. You can also use russet, or red poatoes.
Spinach: Spinach not only adds vibrant color but also introduces a nutritional boost to the soup. Opt for fresh, vibrant spinach leaves. Baby spinach works well for a tender texture, and it’s packed with vitamins. Kale is an excellent substitution in this soup as well.
What to Serve With Zuppa Toscana Soup
Consider options like Texas roadhouse rolls, homemade rustic bread, or lemon parmesan kale salad to complement the rich and savory flavors of the soup.
How to Store Zuppa Toscana Soup
Store this soup in the refrigerator for up to 3 days or freeze it in a labeled and dated container for up to 3 months.
Zuppa Toscana
Ingredients
- 1 pound mild Italian sausage
- 1 teaspoon crushed red pepper flakes
- 5 slices thick-cut bacon, cut into bite sized pieces
- 1 large yellow onion, finely diced
- 1 tablespoon garlic, minced
- 4 cups (32 ounces) chicken broth
- 4-6 medium (about 2 pounds) Yukon Gold potatoes, diced
- 1 ½ cups heavy cream
- 3 cups fresh spinach leaves, roughly chopped
- salt and pepper, to taste
- parmesan, grated for garnish
Instructions
- To a large Dutch oven over medium-high heat, add sausage and red pepper flakes. Cook until the sausage is browned, stirring occasionally (about 10-15 minutes).
- Transfer the cooked sausage to a large bowl and cover to keep warm.
- To the same pot, add the bacon and cook until crispy (about 10-15 minutes). Use a slotted spoon to transfer the cooked bacon to the bowl of sausage. Cover to keep warm.
- Reserve 2 tablespoons of bacon grease, and discard the rest.
- To the reserved bacon grease, add the onions and cook until translucent (about 5-8 minutes).
- Add the garlic and cook 1 more minute.
- Add the chicken broth, cooked sausage, and cooked bacon to the pot. Stir to combine.
- Increase the heat to high and bring the mixture to a boil. Once boiling, add potatoes and cook until fork tender (about 15 minutes).
- Reduce heat to medium. Add in heavy cream and spinach. Simmer until softened (about 5 minutes).
- Salt and pepper to taste. Serve warm, topped with grated parmesan cheese for garnish.
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