Zesty and satisfying, this Super-Delicious Zuppa Toscana delivers everything you want in a classic Italian soup. Hearty Italian sausage, tender potatoes and crisp bacon mingle in a savory, creamy broth brightened with garlic, onion and a touch of crushed red pepper. Finished with fresh spinach, it makes a comforting weeknight dinner or a crowd-pleasing first course.
FAQ
Q: What makes this recipe stand out? A: The bold pairing of savory Italian sausage and creamy sliced potatoes creates a rich, comforting base. Crisp bacon adds depth, while rosemary or crushed red pepper give the soup a subtle aromatic or spicy lift depending on your preference.
Q: Can I use fresh rosemary instead of dried? A: Yes. Fresh rosemary will add a brighter, more fragrant note. Start with less than a dried measure and adjust to taste so the herb doesn’t overpower the other flavors.
Q: Is there a vegan version of this soup? A: Definitely. Substitute vegetable broth for chicken broth and use plant-based sausage and a dairy-free cream alternative. Sautéed mushrooms or smoked tempeh can replace the bacon for a similar savory bite.
This Zuppa Toscana is easy to prepare and ready in under an hour. It’s versatile enough to serve as a main course with crusty bread or as a hearty starter. The combination of textures and balanced flavors makes it a reliable favorite for family meals and casual entertaining.
Super-Delicious Zuppa Toscana
2.9 from 60 votes
A reliably delicious Zuppa Toscana with Italian sausage, sliced potatoes and cream. Ready in under an hour, it works as a filling main dish or a satisfying side.
4
servings
15
minutes
35
minutes
50
minutes
Ingredients
-
1 pound bulk mild Italian sausage
-
1 1/4 teaspoons crushed red pepper flakes
-
4 slices bacon, cut into 1/2 inch pieces
-
1 large onion, diced
-
1 tablespoon minced garlic
-
5 (13.75 ounce) cans chicken broth
-
6 potatoes, thinly sliced
-
1 cup heavy cream
-
1/4 bunch fresh spinach, tough stems removed
Directions
- In a Dutch oven over medium-high heat, cook the Italian sausage with the crushed red pepper until it breaks up, browns and is no longer pink, about 10–15 minutes. Drain and set the sausage aside.
- Using the same Dutch oven, cook the bacon over medium heat until crisp, about 10 minutes. Drain off excess fat, leaving a few tablespoons in the pan. Add the diced onion and minced garlic and cook until the onion is soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture and bring to a boil over high heat. Add the thinly sliced potatoes and simmer until the potatoes are fork-tender, about 20 minutes. Reduce heat to medium, stir in the heavy cream and the cooked sausage, and heat through. Stir in the spinach just before serving so it wilts but remains bright and tender.