Soups & Stewsbellyfull5.0
Zuppa Toscana
Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana recipe and Olive Garden soup copycat is pure comfort in a bowl!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Cook
2
Heat a large pot over medium-high; add bacon and cook until crispy, about ⏱️ 5 minutes. Transfer to a paper towel-lined plate.
bacon (diced)5 slices
3
Add
4
Drain off all but one tablespoon of the rendered bacon fat; add sausage and onion to the pot and cook until pork is no longer pink and onion is translucent, crumbling up the pork and stirring frequently, ⏱️ 3-5 minutes. Add in garlic and cook until fragrant, about ⏱️ 20 seconds. Drain excess fat.
bacon (diced)5 slicesgarlic (minced)3 cloves
5
Pour in chicken broth and bring to a boil. Add potatoes; reduce heat to a medium simmer for about ⏱️ 12 minutes until potatoes are tender.
6
Stir in spinach until it begins to wilt.
7
Return most of the bacon back to the pot (reserving some for garnish) and stir in heavy cream until heated through, 2-3 more minutes.
bacon (diced)5 slices
8
Taste and season with salt and pepper.
salt and pepper (to taste)
9
Serve with some crusty bread and a little reserved crumbled bacon!
bacon (diced)5 slices
Nutrition Facts
calories
572 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
753 mg
protein Content
20 g
cholesterol Content
110 mg
carbohydrate Content
28 g
saturated Fat Content
18 g
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