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Zuppa Toscana Soup


  • 4 slices bacon, diced
  • 1 lb spicy Italian sausage, casing removed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 3 russet potatoes, peeled & thinly sliced
  • 3 cups baby spinach
  • 1 1/2 cups heavy cream
  • salt & peper, to taste


  • In a large skillet, cook bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Crumble and set aside.
  • Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat and set aside.
  • Skin and cut potatoes in ΒΌ inch slices.
  • In a large stockpot, add garlic and onion, and cook on medium heat, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Reduce heat and stir in heavy cream. Cook until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon.


Adapted from The Recipe Critic