Super-Delicious Zuppa Toscana

Super-Delicious Zuppa Toscana

1391
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"This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!"

Ingredients

1 h 25 m {{adjustedServings}} servings 554 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 2386 mg
  • 95%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

1391
  1. 1935 Ratings

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I can't get enough of this soup! I tweaked it by leaving out the bacon and using kale instead of spinach (the famous restaurant uses kale). I also added 1 teaspoon of fennel as I think that it...

This is my favorite soup! Instead of heavy cream I use milk with about 3 tbsp cornstarch. And instead of spinach, I use kale. This soup freezes great, too! Wonderful!

This is a great soup. Use Kale in place of the spinach and voila, you have the original recipe! HELPFUL HINTS: To avoid orange soup, rinse your sausage in very HOT water; use 5 potatoes slice...