Zuppa Toscana
Zuppa Toscana is a hearty Italian soup hailing from Tuscany, celebrated for its creamy texture and flavorful broth. Traditionally, it combines elements like savory spices, potatoes, and greens, creating a comforting dish that's both rich and satisfying.
Ingredients
- 1 pound bulk mild Italian sausage
- 1 ¼ teaspoons crushed red pepper flakes
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large onion, diced
- 1 tbsp minced garlic
- 5 (13.75 ounce) cans chicken broth
- 6 medium potatoes, thinly sliced
- 1 cup heavy cream
- ¼ bunch fresh spinach, tough stems removed
Instructions
- In a Dutch oven, cook the Italian sausage and crushed red pepper flakes over medium-high heat until the sausage is browned, crumbly, and no longer pink, about 10 to 15 minutes. Drain any excess fat and set the sausage aside. This step enhances the flavors, providing a savory base for the soup.
- In the same Dutch oven, cook the bacon over medium heat until it becomes crisp, about 10 minutes. Drain excess fat, leaving a few tablespoons of drippings in the pot. Add the onions and garlic, cooking until the onions are soft and translucent, about 5 minutes. This process builds flavor by incorporating the bacon drippings, creating a rich base for the soup.
- Stir in the chicken broth and bring to a boil over high heat. Add the potatoes and simmer until they are fork-tender, about 20 minutes. Reduce the heat to medium, then stir in the cream, cooked sausage, and spinach. Cook until the spinach has wilted and the sausage is heated through. This final step combines all the flavors, resulting in a creamy, hearty soup ready to serve.