Name: Super-Delicious Zuppa Toscana
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 pound bulk mild Italian sausage; 1.25 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 medium potatoes, thinly sliced; 1 cup heavy cream; 0.25 bunch fresh spinach, tough stems removed

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Servings:

6

Jump to Nutrition Facts

This zuppa toscana recipe is hearty, flavorful, and delicious — not to mention identical to a popular menu item at a certain chain restaurant!

What’s In Zuppa Toscana?

These are the ingredients you’ll need to make this hearty zuppa toscana recipe:

Meat: This meaty zuppa toscana soup calls for both mild Italian sausage and bacon.
Spices: Crushed red pepper flakes and fresh garlic lend bold, spicy flavor.
Vegetables: You’ll need an onion, six potatoes, and fresh spinach.
Broth: Use store-bought or homemade chicken broth.
Cream: A cup of heavy cream is essential for this rich, decadent soup.

How to Make Zuppa Toscana

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade zuppa toscana:

Cook the Italian sausage with the red pepper flakes.
Cook the bacon, then cook the onion and garlic in the bacon drippings.
Add the broth and bring to a boil, then add the potatoes and simmer.
Reduce the heat and stir in the cream, cooked sausage, and spinach.

What to Serve With Zuppa Toscana

Pair this zuppa toscana with a crusty bread, such as our top-rated French Bread. For a complete dinner, explore our collections of Italian Appetizers and Italian Side Dishes. Here are a few of the recipes you’ll find:

How to Store Zuppa Toscana

Store your leftover (cooled) zuppa toscana soup in a shallow, airtight container in the fridge for up to three days. Reheat thoroughly in the microwave or on the stove.

Can You Freeze Zuppa Toscana?

Yes, you can freeze zuppa toscana soup for up to three months. Thaw in the refrigerator overnight, then reheat gently (but thoroughly) on the stove.

Allrecipes Community Tips and Praise

“Made this tonight,” says Lisa Dilorenzo. “Was excellent. Will add to rotation during cold months. I did use hot Italian sausage and added Romano to the broth at the end for extra flavor.”

“The trick here is to refrigerate after cooking and eat it the day after,” according to Rev. “The flavor was even better and more savory the second day.”

“I have made this recipe for years now just as written,” says danielle. “Amazing!! Just recently I have substituted a head of cauliflower and one package of mushrooms for the potatoes. It is just as good!!”

Editorial contributions by Corey Williams

Ingredients

1 pound bulk mild Italian sausage
1 ¼ 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 medium potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

Directions

Cook 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.
Cook 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 onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until spinach has wilted and sausage is warmed through; serve.

France C

Editor's Note:

Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.

Nutrition Facts (per serving)

554	Calories
33g	Fat
46g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 554
% Daily Value *
Total Fat 33g	42%
Saturated Fat 15g	75%
Cholesterol 99mg	33%
Sodium 2386mg	104%
Total Carbohydrate 46g	17%
Dietary Fiber 6g	20%
Total Sugars 5g
Protein 20g
Vitamin C 49mg	244%
Calcium 86mg	7%
Iron 3mg	17%
Potassium 1248mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.