Zuppa Toscana Soup

Creamy soup filled with Italian sausage, potatoes, kale, spinach, and bacon. This zuppa toscana soup is savory and comforting, perfect for a cold winter day.

Zuppa Toscana Soup | Cooking with a Wallflower

Happy Sunday!

How many of you will be tuning into the Super Bowl today? My boyfriend and I are headed to a Super Bowl party later, but I think I’m more interested in the food than the game. lol. Does anyone else feel the same way?

Also, it’s supposed to be cold again for the next few days, and I thought this would be the perfect dish to share. Creamy soup filled with ground Italian sausage, hearty potatoes, torn kale, fresh spinach, and savory bacon. Usually, I’m not the biggest fan of soups that are super savory and heavy in meat, but this is definitely delicious and comforting.

Zuppa Toscana Soup | Cooking with a Wallflower

The flavor from the Italian sausage seeps into the soup. It’s savory and hearty. And if you’re a fan of creamy savory soups, then this is definitely the dish for you. It’s easy to make so it’s perfect a weeknight dinner. And any leftovers can be saved for lunch the next day.

Zuppa Toscana Soup | Cooking with a Wallflower

In a large pot, add a little bit of olive oil and warm over low to medium heat. Once the olive oil has heated, add Italian sausage to the pot. Cook the Italian sausage until it has almost completely browned. Transfer the Italian sausage to a plate for now.

Zuppa Toscana Soup | Cooking with a Wallflower

Zuppa Toscana Soup | Cooking with a Wallflower

Add onion to the pot and cook until they have softened, then add minced garlic and cook until they become aromatic. Season with salt and pepper. Add chicken broth and potatoes and cook until the potatoes are tender about 20 minutes or so.

Stir in heavy cream, sausage, kale, and bacon. Let it simmer for a few minutes. When ready to serve add fresh spinach, and stir until the spinach has wilted.

Zuppa Toscana Soup | Cooking with a Wallflower

Zuppa Toscana Soup | Cooking with a Wallflower

Season with salt and pepper.

Serve the zuppa toscana soup warm.

Enjoy!

Zuppa Toscana Soup | Cooking with a Wallflower

Zuppa Toscana Soup | Cooking with a Wallflower

Zuppa Toscana Soup
 
Prep time
Cook time
Total time
 
Creamy soup filled with Italian sausage, potatoes, kale, spinach, and bacon. This zuppa toscana soup is savory and comforting, perfect for a cold winter day.
Author:
Recipe type: Soup
Serves: 4-6 servings
Ingredients
  • 1 pound Italian sausage, casings removed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 large russet potato, diced
  • 1 bunch kale, stripped and torn
  • ¾ cup heavy cream
  • 4 slices of cooked bacon
  • 2 cups baby spinach
  • Salt and pepper for seasoning
Directions:
  1. In a large pot, add a little bit of olive oil and warm over low to medium heat. Once the olive oil has heated, add Italian sausage to the pot. Cook the Italian sausage until it has almost completely browned. Transfer the Italian sausage to a plate for now.
  2. Add onion to the pot and cook until they have softened, then add minced garlic and cook until they become aromatic. Season with salt and pepper. Add chicken broth and potatoes and cook until the potatoes are tender about 20 minutes or so.
  3. Stir in heavy cream, sausage, kale, and bacon. Let it simmer for a few minutes. When ready to serve add fresh spinach, and stir until the spinach has wilted.
  4. Season with salt and pepper.
  5. Serve the zuppa toscana soup warm.

 

5 comments

  1. beachah says:

    A recipe to keep! My mother likes doing cassoulet (a French south-western beans and meat dish). Since she’s in the States, she uses Italian sausage to replace the French charcuterie but she discovers that if she dips the cooked sausages in the pot, where the beans and tomatoes are simmering, the taste is 10x more flavorful. It’s something to keep in miind for other recipes, including this soup. Thanks!

Let's chat!