Zuppa Toscana (Stovetop) Recipe

4.56 from 27 votes

Zuppa Toscana soup made on the stovetop is my take on Olive Garden's soup. But even better! This classic Italian soup is packed with flavors from Italian sausage, bacon, spinach, potatoes and amazing seasoning.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American, Italian

Servings:

Author: Becky Hardin

Ingredients

8 slices bacon cut into ¼-inch slices
1 ½ pounds bulk sweet Italian sausage
1 yellow onion diced
2 cloves garlic minced
6 cups low-sodium chicken broth
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 Yukon gold potatoes peeled and cut into 2-inch chunks
1 ½ cups heavy cream
¼ cup dry white wine
3 cups chopped fresh baby spinach leaves
Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley for garnish
Crusty baguettes for serving

Instructions

In a large Dutch oven set over medium heat, crisp the bacon.
8 slices bacon
Place the bacon onto a plate lined with paper towel. Set aside. Transfer the rendered bacon fat to a heat-proof dish and refrigerate for later use.
Add the Italian sausage to the pot and cook until browned. Transfer the browned sausage to the plate with the bacon.
1 ½ pounds bulk sweet Italian sausage
Add the diced onion and cook until translucent and softened, about 4 minutes. Add the garlic and cook for about 30 seconds until garlic is fragrant and blooms.
1 yellow onion, 2 cloves garlic
Add the chicken broth, crushed red pepper flakes, salt, black pepper, and potatoes. Bring to a boil and reduce heat to low. Simmer the soup until the potatoes are cooked through, about 15 minutes.
6 cups low-sodium chicken broth, ¼ teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 4 Yukon gold potatoes
Add browned sausage, heavy cream, white wine, and spinach to the soup. Taste and season with salt and pepper, if needed.
1 ½ cups heavy cream, ¼ cup dry white wine, 3 cups chopped fresh baby spinach leaves
Bring everything to a boil and switch off the stove.
If the soup is too thin, whisk together 2 tablespoons of cornstarch with ¼ cup cold heavy cream and stir into the soup. Bring back to a low boil and cook for 1 minute, then reduce heat to low and simmer until the soup has reached the desired consistency.
Chop the crispy bacon and serve the soup. Top each bowl of soup with crispy bacon, sprinkle with freshly grated Parmesan and chopped fresh parsley, and serve with a delicious, crusty chunk of bread.
Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley, Crusty baguettes

Video

Notes

Remove the excess fat after cooking the bacon for later use.
Swap cream with coconut milk if lactose intolerant.
Be careful while adding pepper flakes. Italian sausage already has a spicy kick.

Nutrition