Zuppa Toscana
Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana recipe and Olive Garden soup copycat is pure comfort in a bowl!See below the recipe card for step-by-step images.
Servings: 6
Ingredients
- 5 slices bacon diced
- 1 lb. spicy Italian sausage casings removed
- 1 small sweet onion diced
- 3 cloves garlic minced
- 32 oz. low-sodium chicken stock
- 3 medium russet potatoes peeled and diced small (about ½-inch cubes)
- 3 cups baby spinach
- ¾ cup heavy cream
- salt and pepper to taste
Instructions
- Heat a large pot over medium-high; add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
- 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.
- Pour in chicken stock and bring to a boil. Add potatoes; reduce heat to a medium simmer for about 12 minutes until potatoes are tender.
- Stir in spinach until it begins to wilt.
- Return most of the bacon back to the pot (reserving some for garnish) and stir in heavy cream until heated through, 2-3 more minutes.
- Taste and season with salt and pepper.
- Serve with some crusty bread and a little reserved crumbled bacon!
Video
Nutrition
Calories: 572kcal | Carbohydrates: 28g | Protein: 20g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 110mg | Sodium: 753mg | Potassium: 979mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1844IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg