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
Scale
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.
