Zuppa Toscana is a classic Italian-style soup that delivers hearty, comforting flavors in every spoonful. This traditional recipe balances savory Italian sausage and crispy bacon with tender potatoes and fresh spinach, all simmered in a rich, creamy broth. It’s an ideal meal for chilly evenings, family dinners, or any time you want a satisfying one-pot dinner that’s easy to prepare at home.
Zuppa Toscana
This comforting soup is a restaurant favorite that’s simple to recreate in your own kitchen using common pantry ingredients. The creamy broth, spicy Italian sausage, and crisp bacon combine with red potatoes and spinach for a balanced, flavorful dish. The recipe is flexible—swap mild sausage for a gentler heat, use a vegetarian sausage substitute for a meat-free version, or adjust the cream and potatoes to suit dietary needs.
Serve Zuppa Toscana piping hot with grated Parmesan and crusty bread to soak up the savory broth. It’s a crowd-pleaser that’s easy to scale for meal prep or family-sized portions.
Why You’ll Love This Dish
- Satisfying: Crispy bacon and hearty potatoes give substance and texture.
- Rich flavor: Italian sausage adds a robust, savory backbone to the soup.
- Customizable: Easily adapted to different tastes or dietary needs.
- Comforting: Creamy, warm, and perfect for cold-weather meals.
- Family friendly: Loved by adults and kids, great for weeknights or company.
Recipe Shopping List
Collect the essentials before you start. For precise quantities, consult the ingredient list below in the recipe card.
- Bacon – Provides a salty, smoky base flavor.
- Yellow onion – Adds sweet, aromatic depth.
- Celery – Contributes subtle earthy flavor and texture.
- Garlic – Essential for bright, savory notes.
- Hot or mild Italian sausage – Choose heat level to taste.
- Red potatoes – Hold their shape and add body to the soup.
- Chicken stock – The savory foundation of the broth.
- Fresh baby spinach – Wilts into the hot broth for color and nutrition.
- Heavy cream – Adds silky richness; can be reduced or substituted for lighter options.
- Salt, pepper, red pepper flakes (optional) – Season to taste.
How To Make This Recipe
Below is a concise overview of the preparation steps. Follow the full instructions in the recipe card for exact times and quantities.
- Cook the bacon: Chop bacon into small pieces and cook in a Dutch oven over medium heat until crispy. Remove and reserve the bacon fat in the pot.
- Sauté the vegetables: Cook diced onion and celery in the reserved bacon fat for 5–6 minutes, then add minced garlic and sauté 2–3 more minutes. Remove the vegetables and set aside.
- Brown the sausage: Add Italian sausage to the pot, breaking it up as it cooks until browned.
- Add the potatoes: Dice red potatoes into approximately 1/4-inch cubes, add them to the pot with the sausage, and cook a few minutes to coat with flavor.
- Simmer the soup: Return the bacon and sautéed vegetables to the pot, add chicken stock, and bring to a simmer. Cook about 25 minutes, or until potatoes are tender.
- Finish with spinach and cream: Stir in fresh baby spinach and heavy cream, simmer an additional 3–4 minutes until heated through. Serve hot, garnished with grated Parmesan if desired.
Recipe FAQ
Can I make this soup vegetarian?
Yes. Substitute a vegetarian sausage, omit the bacon, and use vegetable stock instead of chicken stock.
How can I make it less spicy?
Use mild Italian sausage and skip the red pepper flakes to tone down the heat.
Can this recipe be made in advance?
Yes. It’s convenient for meal prep and reheats well for lunches or dinners later in the week.
How should I store and reheat the soup?
Store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent separation.
Serve This With
- Freshly grated Parmesan cheese
- Crusty bread or a bread bowl for dipping
- A crisp green salad for a lighter contrast
More Soup Recipes
- Instant Pot Chicken and Rice Soup
- Homemade Chicken Noodle Soup
- Beef Dumpling Soup
- Beef Noodle Soup with Prime Rib
- Beef Barley Soup
- Smoked Chicken Tortilla Soup
- Wild Rice Soup
- Cabbage Roll Soup (Sarma)
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Zuppa Toscana
This creamy Italian sausage and potato soup is ideal for chilly nights. Zuppa Toscana is a straightforward, family-friendly recipe that’s delicious and comforting.
15 minutes
40 minutes
55 minutes
Ingredients
- 8 ounces bacon
- 1 medium yellow onion, finely diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 pound hot Italian sausage (or mild if preferred)
- 5 medium red potatoes
- 2 quarts chicken stock
- 8 ounces fresh baby spinach
- 8 ounces heavy cream
- Salt and pepper
- Red pepper flakes (optional)
Instructions
- Cut the bacon into small pieces.
- In a large Dutch oven over medium heat, cook the bacon until crispy. Remove and reserve the bacon fat in the pot.
- Add diced onion and celery; cook 5–6 minutes until softened.
- Add garlic and cook 2–3 minutes more, then remove the vegetables and set aside.
- Add Italian sausage to the pot and brown, breaking it up as it cooks.
- Dice the potatoes into ¼-inch cubes while the meat cooks. Add the potatoes to the pot and cook a few minutes with the meat.
- Return the bacon and vegetables to the pot and add the chicken stock.
- Simmer for about 25 minutes, or until potatoes are tender.
- Stir in the spinach and heavy cream. Bring back to a gentle simmer and cook 3–4 minutes more.
- Serve hot, topped with grated Parmesan if desired.
Recommended Products
- Shogun Series 7″ Santoku Knife
- All-Clad Soup Ladle
- MadeIn Enameled Cast Iron Dutch Oven
Nutrition Information
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 419
Total Fat: 26g
Saturated Fat: 11g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 68mg
Sodium: 890mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 5g
Protein: 21g
Nutrition data is an estimate. For medical or dietary requirements, consult a trusted source.
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