Simply Amazing Zuppa Toscana – This is by far one of our favorite recipes. We like to make our’s more chunky so that you can experience the flavors of each element in the dish. Personally I love sausage and bacon and when it is combined with chicken broth and a little cream it is outstanding!
You don’t have to make yours so chunky but we prefer leaving some of the sausages in large pieces. Many of the other Zuppa Toscana recipes use kale, however, we find that kale is not so easy on your stomach and spinach is a much better option in our opinion.
- 2 pound's pork sausage (we use mild Italian sausage. If your grocer does not have packages that are already ground, you can use link sausage, just squeeze it out of the casing)
- 8 slices of thick-cut bacon
- 1 large yellow onion, chopped
- 4 cloves garlic minced
- 6 large russet potatoes, roughly cubed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tsp red pepper flakes or to desired taste.
- 4 (32 ounce) boxes chicken broth
- 1 1/2 cup's heavy whipping cream ( we have also made it with half and half and it turned out just as yummy )
- 2 bags of tripple washed baby spinach.
- 1/4 cup grated parmesan cheese (optional as a garnish on top)
I start by having two pans going one with the sausage browning and the other with the bacon chopped up and browning. before the sausage is completely browned i add my onions and garlic.
I keep a close eye on this part so I do not brown the onion or garlic this would make the dish bitter. Once my sausage is brown and onions and garlic are translucent I combine the bacon that is browned and crispy but do drain away most of but not all of the fat. I leave about 2 tablespoons of it behind and then combine all ingredients into a large soup pot.
I then have cleaned and chopped the potatoes mostly uniform in size leaving the skin on. I add all remaining ingredients one at a time except for the cream and spinach which gets added at the end once the potatoes are fork-tender. once I add the spinach and cream I shut the heat off and stir then let sit for 5-10 minutes.
If you dont finish it all it freezes really well. I sometimes double my batch and put half in the freezer for another night. if you freeze just pull out the night before then you can microwave or heat in a pot and it's just as good as the first night it was made. I especially enjoy garnishing with the grated parmesan and red pepper flakes.
I hope you enjoy this as much as my family and friends do.