Quick Creamy Italian Zuppa Toscana
This creamy Italian sausage and potato soup combines flavorful sausage, crispy bacon, tender potatoes, and fresh spinach in a rich, comforting broth that's easy to make and perfect for any meal.
Ingredients
- 1 pound bulk mild Italian sausage
- 1 ¼ tsp teaspoons crushed red pepper flakes
- 4 slices bacon cut into ½-inch pieces
- 1 large onion diced
- 1 tbsp garlic minced
- 5 cans chicken broth (13.75-ounce)
- 6 medium potatoes thinly sliced
- 1 cup heavy cream
- ¼ bunch fresh spinach tough stems removed
Instructions
Cook the Sausage
- In a Dutch oven (or large pot), cook the Italian sausage with the crushed red pepper flakes over medium-high heat.Stir occasionally until the sausage is crumbled, browned, and cooked through (about 10 to 15 minutes).Once done, drain the excess fat and set the sausage aside.
Crisp the Bacon
- Using the same Dutch oven, cook the bacon pieces over medium heat until they become crispy (about 10 minutes).After cooking, drain the bacon, but leave a few tablespoons of bacon drippings in the pot for flavor.
Sauté Onions and Garlic
- Add diced onions and minced garlic to the bacon drippings in the Dutch oven. Cook, stirring occasionally, until the onions are soft and translucent (about 5 minutes).
Add Broth and Potatoes
- Pour in the chicken broth and bring it to a boil over high heat.Once boiling, add the thinly sliced potatoes.Reduce the heat and let it simmer until the potatoes are fork-tender (about 20 minutes).
Stir in Cream, Sausage, and Spinach
- Lower the heat to medium.Mix in the heavy cream, cooked sausage, and spinach.Continue to cook and stir until the spinach is wilted and the sausage is heated through.
Serve and Enjoy
- Once everything is well combined and heated, your soup is ready to serve. Ladle it into bowls and enjoy this rich and hearty meal!
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