Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana soup and Olive Garden knock-off is pure comfort!
Zuppa Toscana
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana soup and Olive Garden knock-off is pure comfort!
Course: Soup
Servings: 4
Ingredients
  • 3 slices of bacon , diced
  • 1 pound spicy Italian sausage , casings removed
  • 1 small sweet onion , diced
  • 3 cloves garlic , minced
  • 32 ounces low-sodium chicken stock
  • 1 1/2 cups shredded hash brown potatoes
  • 3 cups baby spinach
  • 1/2 cup heavy cream
  • salt and pepper
Directions
  1. Heat a large pot over medium-high; add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
  2. Drain off all but one tablespoon of the rendered bacon fat; add sausage and onion to the pot and cook until pork is no longer pink and onion is translucent, crumbling up the pork and stirring frequently, 3-5 minutes. Add in garlic and cook for 1 minute. Drain excess fat.
  3. Pour in chicken stock and bring to a boil. Add potatoes; reduce heat to a medium simmer for about 10 minutes until potatoes are tender.
  4. Stir in spinach until it begins to wilt. Return bacon back to the pot and stir in heavy cream until heated through, about 1 more minute. Taste and add season with salt and pepper to taste, if necessary.
  5. Serve with some crusty bread, if desired.