Zuppa Toscana
Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana recipe and Olive Garden soup copycat is pure comfort in a bowl!
Ingredients
- 5 slices bacon (, diced)
- 1 pound spicy Italian sausage (, casings removed)
- 1 small sweet onion (, diced)
- 3 cloves garlic (, minced)
- 32 ounces low-sodium chicken stock
- 3 medium russet potatoes (, peeled and diced small (about 1/2-inch cubes))
- 3 cups baby spinach
- 3/4 cup heavy cream
- salt and pepper (, to taste)
Directions
- 1
Heat a large pot over medium-high; add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
- 2
Drain off all but one tablespoon of the rendered bacon fat; add sausage and onion to the pot and cook until pork is no longer pink and onion is translucent, crumbling up the pork and stirring frequently, 3-5 minutes. Add in garlic and cook for 1 minute. Drain excess fat.
- 3
Pour in chicken stock and bring to a boil. Add potatoes; reduce heat to a medium simmer for about 12 minutes until potatoes are tender.
- 4
Stir in spinach until it begins to wilt.
- 5
Return most of the bacon back to the pot (reserving some for garnish) and stir in heavy cream until heated through, 2-3 more minutes.
- 6
Taste and season with salt and pepper.
- 7
Serve with some crusty bread and a little reserved crumbled bacon!