Flavorful Zuppa Toscana Soup tastes even better than the Olive Garden original! Italian sausage is simmered with spinach, bacon and fragrant herbs in a creamy broth.
1poundSweet Italian Sausageremoved from the casings
5slicesBacondiced
½White Oniondiced
3clovesGarlicpeeled
32ouncesBeef Broth
2White Potatoesdiced (no peeling necessary)
½teaspoonKosher Salt
½teaspoonBlack Pepper
3cupsSpinachfresh
1 ½cupsHeavy Cream
1cupParmesan Cheeseshredded 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 3/4 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.