Are you looking for a warm and hearty soup that's packed with delicious flavors and easy to make? Look no further than my Zuppa Toscana recipe! With a unique blend of mild Italian sausage, crispy bacon, and tender potatoes, this soup will quickly become a family favorite.
The addition of fresh spinach and a touch of crushed red pepper flakes adds a healthy and vibrant touch to this dish. Not only is this recipe easy to make, but it's also a perfect comfort food to enjoy on chilly evenings.
So why not try something new and delicious tonight? Give my Zuppa Toscana recipe a try, and you won't be disappointed!
Zuppa Toscana is a traditional Tuscan soup known for its creamy and hearty texture, bold flavors, and comforting warmth. While the classic recipe for this soup typically includes potatoes, kale, sausage, and cream, this recipe takes a slightly different approach.
For a successful Zuppa Toscana, it is important to choose high-quality ingredients. The bulk mild Italian sausage should be fresh and preferably from a local source. The crushed red pepper flakes will add just the right amount of spice and should be of good quality. The bacon should be thick-cut and smoked for maximum flavor, and the onion and garlic should be fresh and fragrant. The chicken broth should be homemade or high-quality store-bought, and the potatoes should be firm and free of blemishes. Finally, the heavy cream should be fresh and of high quality, and the spinach should be fresh and crisp.
To make Zuppa Toscana, start by cooking the sausage and bacon in a large pot until browned and crispy. Remove the meat and set it aside, leaving the drippings in the pot. Add the onion and garlic to the pot and cook until soft and fragrant. Add the chicken broth and potatoes and bring the mixture to a boil. Reduce the heat and let the soup simmer until the potatoes are tender. Add the sausage and bacon back to the pot, along with the heavy cream and spinach. Cook until the spinach is wilted and the soup is heated through.
When making Zuppa Toscana, it is important to pay attention to each step. Browning the sausage and bacon will add depth and flavor to the soup, while cooking the onions and garlic until soft and fragrant will help to develop their flavor. Simmering the soup until the potatoes are tender will ensure that they are fully cooked and have a creamy texture. Adding the cream and spinach at the end will help to thicken the soup and give it a bright, fresh flavor.
Zuppa Toscana pairs well with a variety of dishes and desserts. Before the soup, a light appetizer such as a salad or bruschetta would complement the flavors of the soup. After the soup, a simple dessert like Espresso Panna Cotta or Tiramisu with Marsala Wine would be a perfect way to round out the meal.
Italian Wedding Soup: a classic soup from Southern Italy and is known for its meatballs made with ground beef and pork, vegetables, and chicken broth.
Baked Potato Soup: a popular American soup made with bacon, potatoes, and onions, and topped with cheese and chives.
Creamy Sausage and Potato Soup: a hearty and flavorful soup that is popular in the United States and is made with Italian sausage, potatoes, and heavy cream.
Tuscan Bean Soup: a traditional soup from Tuscany, Italy, made with white beans, garlic, and rosemary in a chicken broth base.
Portuguese Kale Soup: a traditional soup from Portugal made with kale, potatoes, and often sausage or other meat in a beef or chicken broth.
Russian Potato Soup: a traditional Russian soup made with potatoes, onions, carrots, and often meat or sausage in a vegetable or meat broth.
Hungarian Sausage and Potato Soup: a soup originating in Hungary, made with potatoes, sausage, and often paprika in a chicken or beef broth.
Ukrainian Potato and Sausage Soup: a traditional Ukrainian soup made with potatoes, sausage, and often cabbage in a vegetable or meat broth.
Creamy Leek and Potato Soup: a popular soup in the United States and Europe, made with leeks, potatoes, and heavy cream, and is often flavored with garlic and onion.
Creamy Carrot and Ginger Soup with Sausage: a soup popular in the United States, made with carrots, ginger, Italian sausage, and heavy cream, often flavored with garlic and onion.
The history of Zuppa Toscana is rooted in the Tuscan region of Italy, where it has been a traditional dish for generations. The soup was originally made with simple ingredients such as kale, beans, and bread, but over time, it has evolved to include ingredients like sausage, bacon, and cream.
To ensure a successful Zuppa Toscana, follow these tips:
Choose high-quality ingredients for maximum flavor and texture Brown the sausage and bacon for added depth of flavor Cook the onions and garlic until soft and fragrant Simmer the soup until the potatoes are tender Add the cream and spinach at the end for a bright, fresh flavor
In conclusion, Zuppa Toscana is a delicious and comforting soup that is perfect for a cozy night in or a dinner party with friends. With its hearty ingredients, bold flavors, and creamy texture, this soup is sure to become a favorite. By following these tips and steps, you can create a successful Zuppa Toscana that will impress even the most discerning palates.
1h 15 Minutes
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- 3.33 Bulk Mild Italian Sausages
0.84 teaspoons Crushed Red Pepper Flakes
2.67 slices Bacon
( sliced and cut into about 1cm / ½inch pieces )
2/3 large Onion
( diced )
0.67 tablespoon Garlic
( minced )
5.67 cups Chicken Broth
4 medium potatoes
( thinly sliced )
0.67 cups Heavy Cream
0.17 bunch Fresh Spinach ( stems removed )
01 - In a large frying pan (or Dutch oven) over medium-high heat, cook the Italian Sausage and Red Pepper Flakes for about 15 minutes or until crumbly and browned.
02 - Drain and remove the Sausage from the pan and set it aside.
03 - In the same pan, cook now the Bacon over medium heat for about 10 mnutes, or until crispy.
04 - Drain the Bacon, leaving just a few tablespoons of drippings in the pan.
05 - Now, add Onions and Garlic into the pan containing the Bacon and cook until the Onions become soft and translucent. This should take about 5minutes.
06 - Pour the Chicken Broth into the Pan and bring it to a boil over high heat.
07 - Add the Potatoes and simmer for about 15-20 minutes, or until they are fork-tender.
08 - Now, turn down the heat to medium-low and stir in Cream, Cooked Sausages (prepared on STEP 01-02), and Spinach. Cook the mixture for about 5-10 minutes or until the Spinach has wilted. Serve hot.
- For a lighter version, you can use turkey sausage instead of Italian sausage and reduce the amount of heavy cream.
- To make it spicy, increase the amount of crushed red pepper flakes.
- To make it vegetarian, substitute the sausage with mushrooms or plant-based sausage alternatives and use vegetable broth instead of chicken broth.
- If you want to make the soup ahead of time, prepare the sausage and bacon in advance and store them separately in airtight containers in the refrigerator for up to three days. Cook the soup as directed when ready to serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to four days or in the freezer for up to three months. When reheating, add a splash of chicken broth or water to thin it out.
( Per Portion )
|641 kcal (30%)|
|Total Carbohydrate||38.2g (13%)|
|Saturated Fat||24.6g (123%)|
|Polyunsaturated Fat||5.5g (34%)|
|Monounsaturated Fat||19.3g (119%)|
|4523 IU (90%)|
Vitamin B1 (Thiamin)
|Vitamin B2 (Riboflavin)||0.6mg (32%)|
|Vitamin B3 (Niacin)||11.4mg (57%)|
|Vitamin B5 (Pantothenic Acid)||2.4mg (24%)|
|Vitamin B6||0.9mg (43%)|
|Vitamin B7 (Biotin)||5.3mcg (2%)|
|Vitamin B9 (Folate)||52.8mcg (13%)|
|Vitamin B12||1.0mcg (17%)|
|Vitamin C||18.2mg (30%)|
|Vitamin D||14.5 IU (4%)|
|Vitamin E||2.9mg (14%)|
|Vitamin K||103.6mcg (130%)|
* 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 available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) 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.
|Written by: Uncut Recipes||Disclaimer|