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Zuppa Toscana


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  • 1 pound mild Italian sausage
  • 1 1/4 tsp. crushed red pepper flakes
  • 4 slices bacon, cut into 1/2" pieces
  • 1 large onion, diced
  • 1 T. minced garlic
  • 5 (13.75 oz.) cans chicken broth
  • 6 potatoes, thinly sliced
  • 1 c. heavy cream
  • 1/4 bunch fresh spinach, tough stems removed



Step 1

Cook Italian sausage and red pepper flakes in heavy skilled until crumbly and browned. Drain and set aside. In same skillet cook bacon until crisp. Drain, leaving a few tablespoons of drippings with the bacon. Stir in onions and garlic, cook until onions are soft and translucent. Pour chicken broth into skilled with the bacon and onion mixture, bring to a boil. Add potatoes and boil until fork tender. Reduce heat to medium and stir in the cream and sausage, heat through. Mix the spinach into the soup just before serving.


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