This zuppa toscana is hearty, flavorful, and delicious — not to mention identical to a popular menu item at a certain chain restaurant!
What’s In Zuppa Toscana?
These are the ingredients you’ll need to make this hearty zuppa toscana soup:
- Meat: This meaty zuppa toscana calls for both mild Italian sausage and bacon.
- Spices: Crushed red pepper flakes and fresh garlic lend bold, spicy flavor.
- Vegetables: You’ll need an onion, six potatoes, and fresh spinach.
- Broth: Use store-bought or homemade chicken broth.
- Cream: A cup of heavy cream is essential for this rich, decadent soup.
How to Make Zuppa Toscana
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade zuppa toscana:
- Cook the Italian sausage with the red pepper flakes.
- Cook the bacon, then cook the onion and garlic in the bacon drippings.
- Add the broth and bring to a boil, then add the potatoes and simmer.
- Reduce the heat and stir in the cream, cooked sausage, and spinach.
What to Serve With Zuppa Toscana
Pair this zuppa toscana with a crusty bread, such as our top-rated French Bread. For a complete dinner, explore our collections of Italian Appetizers and Italian Side Dishes. Here are a few of the recipes you’ll find:
How to Store Zuppa Toscana
Store your leftover (cooled) zuppa toscana soup in a shallow, airtight container in the fridge for up to three days. Reheat thoroughly in the microwave or on the stove.
Can You Freeze Zuppa Toscana?
Yes, you can freeze zuppa toscana soup for up to three months. Thaw in the refrigerator overnight, then reheat gently (but thoroughly) on the stove.
Allrecipes Community Tips and Praise
“Oh my goodness it’s so good!” says Gwen Bessire. “Great comfort food! Was out of spinach so used kale. Made my own chicken broth and used sweet Italian sausage. Such a great recipe & so easy to make!”
“The trick here is to refrigerate after cooking and eat it the day after,” according to Rev. “The flavor was even better and more savory the second day.”
“I have made this recipe for years now just as written,” says danielle. “Amazing!! Just recently I have substituted a head of cauliflower and one package of mushrooms for the potatoes. It is just as good!!”
Editorial contributions by Corey Williams
Ingredients
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1 pound bulk mild Italian sausage
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1 ¼ teaspoons crushed red pepper flakes
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4 slices bacon, cut into ½-inch pieces
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1 large onion, diced
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1 tablespoon minced garlic
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5 (13.75 ounce) cans chicken broth
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6 medium potatoes, thinly sliced
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1 cup heavy cream
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¼ bunch fresh spinach, tough stems removed
Directions
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Gather all ingredients.
![Ingredients to make zuppa Toscana]()
Dotdash Meredith Food Studios
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Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
![A large dutch oven with cooked ground sausage]()
Dotdash Meredith Food Studios
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Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
![A large dutch oven with cooked chopped bacon]()
Dotdash Meredith Food Studios
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Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
![A large dutch oven with chopped onion and garlic cooking in bacon grease]()
Dotdash Meredith Food Studios
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Stir in chicken broth and bring to a boil over high heat.
![A large dutch oven with chopped onions and garlic in chicken broth]()
Dotdash Meredith Food Studios
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Add potatoes and simmer until fork tender, about 20 minutes.
![A large dutch oven with sliced potatoes, chopped onion, and garlic in chicken broth]()
Dotdash Meredith Food Studios
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Reduce heat to medium; stir in cream, cooked sausage, and spinach.
![A large dutch oven of creamy soup with sausage, potatoes, and spinach]()
Dotdash Meredith Food Studios
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Cook and stir until spinach has wilted and sausage is warmed through; serve.
![A bowl of zuppa Toscana, with extra red pepper flakes served on the side]()
Dotdash Meredith Food Studios
From the Editor
Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.
Nutrition Facts (per serving)
| 554 | Calories |
| 33g | Fat |
| 46g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 554 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 15g | 75% |
| Cholesterol 99mg | 33% |
| Sodium 2386mg | 104% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 6g | 20% |
| Total Sugars 5g | |
| Protein 20g | 40% |
| Vitamin C 49mg | 54% |
| Calcium 86mg | 7% |
| Iron 3mg | 17% |
| Potassium 1248mg | 27% |
* 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 not available for all ingredients. Amount is based on available nutrient data.
(-) 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.
