A hearty and filling soup that is made with lots of bacon, sausage, potatoes, and I like to finish it off with fresh spinach and a really good Parmigiano Reggiano!
Now this is the American version and creamier than a traditional Tuscan soup. Which I’ve never heard anyone say, “I wish this wasn’t so creamy” ha ha. Using spinach will also give a creamier soup as opposed to using kale. Kale is what The Olive Garden uses in their famous version of zuppa. By all means, if you love kale it will still work wonderfully. This is a fairly easy soup to make and one of my families favorites.
My little tip for soups or dishes that only need 1 cup of wine is get a 4 pack of the mini chardonnay bottles. Sutter Home makes them. They are inexpensive, and 1 bottle is the perfect amount! I store them in the pantry and it makes is super convenient!
Lastly, the absolute BEST way to enjoy this soup is with a loaf of sourdough bread. I like to get one fresh from the grocery store bakery and use to dip in the soup. It soaks up all that delicious broth and is so yum! Now you can serve as a 1st or main course. There really is no wrong way to enjoy.
Okay, let’s get started!
ZUPPA Toscana
Ingredients
- 1/2 package bacon diced
- 1 pound mild Italian sausage
- 1 small white onion, minced
- 3 cloves garlic, minced
- 5-6 med Yukon gold or russet potatoes, diced I prefer Yukon.
- 1 cup white wine
- 8 cups chicken broth I use low sodium especially with the pork already being salty.
- 1 cup heavy cream
- 2 cups baby spinach
- 1 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1/2 tsp. thyme
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Grated or shredded Parmigiano Reggiano cheese
- parsley, minced for garnish optional
- Sourdough loaf to dip in the soup I buy fresh from the bakery
Instructions
- Prep the veggies. Potatoes, onion, and garlic. Set aside.
- Heat a large stock pot or Dutch oven, on medium. Add the bacon.
- Cook and stir until browned and starting to get crisp and then add in the sausage.
- Mix, and cook the sausage until no longer pink.
- Do not drain the bacon grease, but scoop out the bacon and sausage and place in a bowl lined with paper towels to drain the grease.
- In the pot with the bacon grease, add the onion, red pepper flakes, and garlic. Cook for about 2 minutes and then deglaze the pot with the wine.
- Stir and let the liquid reduce to half. After it has reduced add the potatoes.
- Stir well and next to the pot goes the broth.
- Now add the salt, pepper, thyme, and Italian seasoning. Mix well.
- Turn the heat to med-high and bring the soup to a boil. Once at a boil reduce back to medium and let the potatoes get soft. It usually takes 8-10 minutes.
- You can test a potato by piercing with a knife. If its easy and goes right through the potatoes are ready. If not, cook a little longer.
- Once the potatoes are ready add 1 cup of cream and the bacon/sausage back into the pot.
- Stir well. Then goes the spinach.
- Stir and cook for 2-4 minutes.
- Serve with lots of cheese, parsley, and sourdough bread.
- ENJOY!
