Zuppa Toscana soup

Zuppa Toscana soup

Zuppa Toscana soup


  • 3 cans (14oz) Chicken Broth
  • 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


  1. Cook and crumble the bacon, set aside.
  2. Cook and crumble the italian sausage in a large pot.
  3. Once sausage is cooked through, add chicken broth, and spinach to the pot.
  4. Place a lid on the pot and let it come to a slight boil.
  5. While chicken broth is coming to a boil, slice potatoes in half and then cut 1/4 inch thick slices.
  6. In a skillet over medium heat, sautee the potatoes, diced onion, and garlic.
  7. Sautee until potatoes are cooked through.
  8. Once potatoes are cooked, add cooked/crumbled bacon and the potato mixture to the pot of chicken broth and sausage.
  9. Stir together, and add in whipping cream. (don’t boil it once the whipping cream is in it because it could curdle)
  10. Add salt and pepper to taste

Recipe source…..

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2 thoughts on “Zuppa Toscana soup

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