If you are craving a comforting, hearty soup that combines savory sausage, tender potatoes, and fresh greens in a creamy broth, you have found your new favorite. The Zuppa Toscana (Stovetop) Recipe is a lovely twist on the beloved classic that’s both quick to prepare and packed with layers of flavor. Every spoonful delivers that perfect blend of smoky, rich, and fresh notes that make soup season simply irresistible.
Ingredients You’ll Need
These ingredients are straightforward but play essential roles in building the soul of this soup. From the smoky bacon to the fresh spinach, each adds something special to the taste, texture, and appearance that makes this Zuppa Toscana shine.
- Bacon (8 slices, cut into ¼-inch slices): Adds a smoky crunch and flavor foundation that is absolutely crave-worthy.
- Bulk sweet Italian sausage (1 ½ pounds): Brings savory richness and a little spice to round out the soup’s depth.
- Yellow onion (1, diced): Offers natural sweetness and a fragrant base when softened.
- Garlic (2 cloves, minced): Elevates the soup with its bright, aromatic punch.
- Low-sodium chicken broth (6 cups): Forms the comforting, savory liquid body of the soup while keeping it light.
- Crushed red pepper flakes (¼ teaspoon): Provides a subtle warming heat that wakes up the flavors without overpowering.
- Kosher salt (1 teaspoon): Enhances all the flavors naturally.
- Freshly ground black pepper (½ teaspoon): Adds gentle spice and complexity.
- Yukon gold potatoes (4, peeled and cut into 2-inch chunks): Bring creamy, tender bites that offer comforting heartiness.
- Heavy cream (1 ½ cups): Adds luscious richness and smooth texture you won’t want to miss.
- Dry white wine (¼ cup): Delivers subtle acidity and an elegant flair that brightens the soup beautifully.
- Fresh baby spinach leaves (3 cups, chopped): Introduces freshness, vibrant color, and a delicate earthiness.
- Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley (for garnish): These add the perfect finishing touches—crispy, cheesy, and herbal.
- Crusty baguettes (for serving): Ideal for dipping and soaking up every bit of the flavorful broth.
How to Make Zuppa Toscana (Stovetop) Recipe
Step 1: Crisp the Bacon
Start by heating a large Dutch oven over medium heat and carefully crisp the bacon slices. This step creates that smoky aroma and crunchy texture that is essential to this recipe. Once crisp, set the bacon aside on a paper towel-lined plate to drain, making sure to save the rendered bacon fat for later use—it’s pure gold for flavor!
Step 2: Brown the Italian Sausage
In the same pot, add the bulk sweet Italian sausage and cook it until all the meat is nicely browned. Browning the sausage not only develops deep flavor but also leaves behind some caramelized bits on the pot, which will add extra richness to the dish. Transfer the sausage to the plate with the bacon once cooked.
Step 3: Sauté Onion and Garlic
Next, add the diced onion to the pot and sauté until it’s translucent and soft, about 4 minutes. This gentle cooking draws out the onion’s natural sweetness. Then stir in the minced garlic and cook just until fragrant—about 30 seconds—so that it doesn’t turn bitter but adds a lovely aromatic layer.
Step 4: Simmer the Potatoes in Broth
Pour in the low-sodium chicken broth, then stir in crushed red pepper flakes, kosher salt, black pepper, and the peeled potato chunks. Bring everything to a boil, then reduce the heat and let it simmer gently until the potatoes are tender through and through, approximately 15 minutes. This step lets the potatoes soak up the savory broth and become melt-in-your-mouth soft.
Step 5: Finish with Cream, Wine, Sausage, and Spinach
Once the potatoes are cooked, return the browned sausage to the pot, add in heavy cream and white wine, then stir in the chopped baby spinach leaves. The spinach wilts quickly, bringing a fresh, green contrast that lightens the creamy broth. Taste the soup and adjust seasoning if needed, adding a bit more salt or pepper yourself.
Step 6: Thicken if Desired
If the soup feels a bit too thin, whisk together 2 tablespoons of cornstarch with ¼ cup of cold heavy cream to create a smooth slurry, then stir it into the pot. Bring back to a low boil for one minute, and then reduce heat to a simmer until the soup reaches the consistency you love. This little trick makes the soup luxuriously thick without losing any flavor.
Step 7: Serve with Crispy Bacon and Garnishes
To serve your Zuppa Toscana (Stovetop) Recipe, chop up the crispy bacon you set aside earlier and sprinkle it on top of each bowl. Add freshly grated Parmesan cheese and chopped parsley for an enticing visual appeal and bursts of flavor. Don’t forget to offer some crusty baguette slices on the side for the ultimate dipping experience.
How to Serve Zuppa Toscana (Stovetop) Recipe
Garnishes
Garnishing with crispy bacon, Parmesan cheese, and fresh parsley brings extra texture, umami, and freshness to every spoonful. These simple finishing touches make the soup look like it came from your favorite Italian trattoria and elevate the flavors with delightful contrasts.
Side Dishes
A warm crusty baguette is an absolute must here—it’s perfect for soaking up the creamy broth. A simple green salad dressed with lemon vinaigrette or a side of roasted vegetables will round out the meal beautifully without overpowering the soup’s flavors.
Creative Ways to Present
For a festive gathering, serve the soup in individual mini cast iron pots or rustic bread bowls for an impressive presentation that everyone will adore. You can also drizzle a touch of high-quality extra virgin olive oil on top before serving or sprinkle lightly toasted pine nuts for an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Zuppa Toscana (Stovetop) Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight, making it an excellent make-ahead option for busy days or meal prep.
Freezing
This soup freezes well if you separate the cream and spinach from the leftovers before freezing. Freeze the base soup in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge and stir in fresh cream and spinach while reheating.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally to avoid scorching. If it has thickened too much, add a splash of chicken broth or cream to bring it back to a perfect consistency. Add fresh spinach towards the end of reheating to keep it vibrant and tender.
FAQs
Can I make this recipe without bacon?
Absolutely! While bacon adds a smoky depth, you can omit it for a lighter version or substitute with smoked paprika or pancetta to keep a similar flavor profile.
What can I use instead of Italian sausage?
If Italian sausage is not available, ground pork seasoned with fennel, garlic, and a bit of red pepper flakes works perfectly as a substitute.
Is there a vegetarian version of Zuppa Toscana?
Yes, you can replace the sausage and bacon with plant-based meat alternatives and use vegetable broth instead of chicken broth, while boosting flavor with smoked paprika and sautéed mushrooms.
Can I prepare any steps ahead of time?
You can cook and crumble the sausage and crisp the bacon ahead of time. Store them separately in the fridge and add just before serving to keep crispy textures intact.
What type of potatoes work best in this recipe?
Yukon gold potatoes are ideal because they hold their shape well while becoming tender and creamy, but red potatoes or even russets can also work if peeled carefully.
Final Thoughts
Making this Zuppa Toscana (Stovetop) Recipe is like wrapping yourself in a warm hug from the inside out. It’s rich, creamy, and satisfying without being fussy, perfect for cozy nights or feeding a hungry crowd. I promise once you make it, this recipe will become your go-to comfort soup that everyone asks for again and again. So grab your pot and ingredients, and let’s get cooking – your new favorite bowl awaits!
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Zuppa Toscana (Stovetop) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Zuppa Toscana soup features crispy bacon, Italian sausage, potatoes, and fresh spinach in a creamy broth, simmered stovetop to perfection. Rich and comforting, it’s garnished with Parmesan cheese and parsley, served best with crusty baguettes for a fulfilling Italian-inspired meal.
Ingredients
Meat and Aromatics
- 8 slices bacon (cut into ¼-inch slices)
- 1 ½ pounds bulk sweet Italian sausage
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
Broth and Seasonings
- 6 cups low-sodium chicken broth
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Vegetables and Dairy
- 4 Yukon gold potatoes (peeled and cut into 2-inch chunks)
- 1 ½ cups heavy cream
- ¼ cup dry white wine
- 3 cups chopped fresh baby spinach leaves
Garnish and Serving
- Chopped bacon (reserved from initial cooking)
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Crusty baguettes (for serving)
Instructions
- Crisp the Bacon: In a large Dutch oven set over medium heat, cook the bacon slices until they are crisp. This renders the fat used later in the soup and adds essential smoky flavor.
- Reserve Bacon and Fat: Remove the bacon slices with a slotted spoon and place them on a paper towel-lined plate to drain and crisp up further. Pour the rendered bacon fat into a heat-proof dish and refrigerate for later use.
- Brown the Sausage: Add the bulk sweet Italian sausage to the Dutch oven and cook over medium heat until browned and cooked through. Transfer the browned sausage to the plate with the bacon.
- Sauté Onions and Garlic: In the same pot, add the diced yellow onion and cook until translucent and softened, about 4 minutes. Then add the minced garlic, cooking for about 30 seconds until fragrant.
- Simmer Broth and Potatoes: Pour in the low-sodium chicken broth along with crushed red pepper flakes, kosher salt, black pepper, and the peeled, chunked Yukon gold potatoes. Bring the mixture to a boil, then reduce heat to low and let it simmer until potatoes are tender, about 15 minutes.
- Add Remaining Ingredients: Stir in the browned sausage, heavy cream, dry white wine, and chopped baby spinach leaves. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Heat Through: Bring the soup back to a boil, then immediately switch off the heat to avoid overcooking the cream and spinach.
- Thicken Soup if Needed: If the soup seems too thin, whisk together 2 tablespoons of cornstarch with ¼ cup cold heavy cream and stir this slurry into the soup. Bring it back to a low boil for 1 minute to thicken, then reduce heat to low and simmer until the desired consistency is reached.
- Serve and Garnish: Chop the crispy bacon reserved earlier. Ladle the soup into bowls and top each with chopped crispy bacon, freshly grated Parmesan cheese, and chopped fresh parsley. Serve with warm, crusty baguettes for dipping.
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- You can substitute baby kale for spinach if preferred, adding it in at the same time.
- For a lighter option, substitute half-and-half for heavy cream, though it will be less rich.
- The cornstarch slurry is optional and only needed if you prefer a thicker broth.
- Store leftovers in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- This soup reheats well and flavors deepen after a day.
