Zuppa Toscana

This Zuppa Toscana recipe is a comforting, hearty soup inspired by a popular Italian-American dish. Featuring spicy Italian sausage, crispy bacon, tender potatoes, and a creamy broth, it’s the ultimate cozy meal. The addition of baby spinach lightens the soup, providing a fresh contrast to the rich flavors of bacon and sausage. Serve it with crusty bread to soak up the delicious broth and enjoy a bowl of warmth on chilly days.

Ingredients:

• 5 slices bacon, diced
• 1 pound spicy Italian sausage, casings removed
• 1 small sweet onion, diced
• 3 cloves garlic, minced
• 32 ounces low-sodium chicken stock
• 3 medium russet potatoes, peeled and diced small (about ½-inch cubes)
• 3 cups baby spinach
• ¾ cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Cook the Bacon: In a large pot over medium-high heat, cook the diced bacon until it’s crispy, about 5 minutes. Once done, transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot. The bacon fat adds extra flavor to the soup.
2. Cook the Sausage and Onion: Add the spicy Italian sausage and diced onion to the same pot. Cook, breaking up the sausage into crumbles, until the sausage is browned and no longer pink, and the onion is soft and translucent (about 3-5 minutes). Stir in the minced garlic and cook for another minute, just until fragrant.
3. Simmer the Potatoes: Pour in the chicken stock and bring the mixture to a boil. Once boiling, add the diced potatoes. Reduce the heat to medium and simmer for about 12 minutes, or until the potatoes are tender when pierced with a fork.
4. Add Spinach and Cream: Stir in the fresh baby spinach and cook until it begins to wilt. Then, return most of the cooked bacon to the pot (reserving some for garnish) and stir in the heavy cream. Allow the soup to heat through for 2-3 minutes.
5. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve your Zuppa Toscana with some crusty bread on the side and top with the reserved crispy bacon.

Tips & Variations:

• Bacon: To save time, you can use pre-cooked bacon, but fresh bacon adds a smoky richness that makes this soup stand out.
• Spicy Italian Sausage: For a milder version, substitute the spicy sausage with mild or sweet Italian sausage.
• Potatoes: Russet potatoes hold their shape well, but you can substitute them with Yukon Gold for a creamier texture.
• Greens: If you prefer, swap out spinach with kale, which is often used in traditional Zuppa Toscana. Kale adds a heartier texture, but spinach wilts more quickly and keeps the soup lighter.
• Make it Dairy-Free: Replace the heavy cream with coconut milk for a dairy-free version. The coconut milk provides creaminess while keeping the soup rich.
• Serve with Bread: Crusty bread is essential for dipping into the broth. Try a sourdough loaf or garlic bread for extra flavor.

This Zuppa Toscana offers a delightful balance of flavors—savory sausage, creamy broth, and fresh spinach—all tied together with crispy bacon on top. It’s perfect for a cozy lunch or dinner any time of the year!