Zuppa Tuscana Soup

Yield: 6 servings

Prep Time 10 minutes

Active Time 30 minutes

Total Time 40 minutes

Pin Print

Creamy, delicious Zuppa Toscana Soup. Copycat recipe based off the original from Olive Garden.

Ingredients

1 pound Sweet Italian Sausage, removed from the casings
5 slices Bacon, diced
½ White Onion, diced
3 cloves Garlic, peeled
32 ounces Beef Broth
2 White Potatoes, diced (no peeling necessary)
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
3 cups Spinach, fresh
1 ½ cups Heavy Cream
1 cup Parmesan Cheese, shredded and divided

Instructions

Brown sausage and diced bacon in a French oven over medium high heat until fully cooked. Drain all but one tablespoon of oil. Sauté onion and garlic in remaining oil for about 2-3 minutes. Add back the sausage and bacon. Add beef broth, potatoes, salt and pepper. Bring to a boil over medium high heat.
Reduce to low and cover. Simmer for about 15-20 minutes, until potatoes are fully cooked.
Add fresh spinach, cream and ¾ cup parmesan cheese. Heat over medium until warm (about 5 minutes). Serve with a sprinkle of extra parmesan on top. ENJOY.

Notes

Storing. Transfer leftovers to an airtight container. Store in the fridge and enjoy within 3 days.

Kale option. Swap the spinach for kale or your other favorite leafy greens in Zuppa Toscana.

Make ahead option: If you're making this ahead of time, wait to add the spinach until you reheat the soup. This keeps the spinach from getting mushy.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 506Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 109mgSodium: 1642mgCarbohydrates: 21gFiber: 4gSugar: 3gProtein: 28g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice