Zuppa Toscana soup
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This Zuppa Toscana soup is sooo yummy and addicting! I have to admit, before a few weeks ago, I had never had Zuppa Toscana soup. I was hosting a dinner party for someone who really loved it so I thought it was worth a shot to try and make it. Turns out it was a huge hit and everyone raved about it!! Since then I’ve made it at least once a week, it may be my most favorite soup!! Be sure to pin this recipe so you don’t lose it, you will loooove it! 🙂
Just in case you were wondering, yes I’m well aware that the Olive Garden recipe calls for kale, and I am pretty sure it doesn’t use bacon, but I made this one my own so that’s where there are differences in the recipe.
This Zuppa Toscana soup is sooo yummy and addicting! I have to admit, before a few weeks ago, I had never had Zuppa Toscana soup.
- 3 14 ounce cans Chicken Broth
- 2 cups whipping cream
- salt and pepper to taste
- 1 medium onion diced
- 2 garlic cloves minced
- 1/2 package bacon cooked and crumbled
- 2 cups chopped spinach
- 1 lb mild Italian ground sausage
- 3 potatoes scrubbed and cut into slices or small chunks
- Cook and crumble the bacon, set aside.
- Cook and crumble the italian sausage in a large pot.
- Once sausage is cooked through, add chicken broth, and spinach to the pot.
- Place a lid on the pot and let it come to a slight boil.
- While chicken broth is coming to a boil, slice potatoes in half and then cut 1/4 inch thick slices.
- In a skillet over medium heat, sautee the potatoes, diced onion, and garlic.
- Sautee until potatoes are cooked through.
- Once potatoes are cooked, add cooked/crumbled bacon and the potato mixture to the pot of chicken broth and sausage.
- Stir together, and add in whipping cream. (don't boil it once the whipping cream is in it because it could curdle)
- Add salt and pepper to taste
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)