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.
- 3 cans Chicken Broth 14oz
- 2 cups whipping cream
- salt and pepper to taste
- 1 medium onion diced,
- 2 garlic cloves minced
- 1/2 pkg. 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