Zuppa Toscana Soup

When I think of Olive Garden of course I think Italian and Pasta.... but did you know their most popular menu item is the Zuppa Toscana Soup? OMG it is so delicious I could eat tons of it. But why wait to go to Olive Garden when you can make it at home with my easy recipe. I even take a short cut or two to make it even easier!  It’s loaded with Italian sausage, bacon, spinach and potatoes. And by the way, I do eat a ton of it!

Zuppa Toscana Soup

1 lb. mild, sweet or spicy Italian sausage (spicy gives it a nice kick)

6 slices bacon, diced

1 medium yellow onion, peeled and diced

5 cloves garlic minced

1 bag of Simply Potatoes (the diced variety) or peel and dice 5 Russets

4 cups chicken broth/stock (32 oz)

1 bag of baby spinach, roughly chopped (couple of handfuls)

1 cup heavy cream

Salt and pepper, to taste

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). 


 

























Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tablespoon fat in the pot.

 

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.

Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.

 

Add 4 cups broth and bring to rolling boil. If using your own potatoes, add them to boiling broth and cook 13-14 min or until easily pierced with a fork. If using Simply Potatoes, they are pre-cooked so just add them in now and stir.

 





















Add the chopped spinach and cooked sausage and bacon and bring everything to a light boil for about 5 minutes or until spinach has wilted.   

Next, stir in 1 cup heavy cream and bring to a rolling boil until liquid is reduced and soup has thickened. 

 

Reduce heat and simmer for 10 minutes. Season to taste with salt and pepper then remove from heat.  Enjoy!

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