Zuppa Toscana is incredibly delicious! This recipe has just the right amount of spice to keep you coming back for more. This zuppa toscana recipe is hearty, flavorful, and mouthwatering — not to mention identical to a popular menu item at a certain chain restaurant!
Ingredients for Zuppa Toscana:
- Meat: This meaty zuppa toscana soup calls for mild Italian beef sausage.
- Spices: Crushed red pepper flakes and fresh garlic lend bold, spicy flavor.
- Vegetables: You’ll need an onion, six potatoes, and fresh spinach.
- Broth: Use store-bought or homemade chicken broth.
- Cream: A cup of heavy cream is essential for this rich, decadent soup.
How to Make Zuppa Toscana:
- Cook the Italian sausage with the red pepper flakes.
- Cook the onion and garlic in the same pot.
- Add the broth and bring to a boil, then add the potatoes and simmer.
- Reduce the heat and stir in the cream and cooked sausage.
How to Store Zuppa Toscana: Store your leftover (cooled) zuppa toscana soup in a shallow, airtight container in the fridge for up to three days. Reheat thoroughly in the microwave or on the stove.
Can You Freeze Zuppa Toscana? Yes, you can freeze zuppa toscana soup for up to three months. Thaw in the refrigerator overnight, then reheat gently (but thoroughly) on the stove.
Ingredients:
- 1 pound bulk mild Italian beef sausage
- 1 ¼ teaspoons crushed red pepper flakes
- 1 large onion, diced
- 1 tablespoon minced garlic
- 5 (13.75 ounce) cans chicken broth
- 6 medium potatoes, thinly sliced
- 1 cup heavy cream
- ¼ bunch fresh spinach, tough stems removed
Directions:
- Cook Italian sausage with red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork-tender, about 20 minutes. Reduce heat to medium; stir in cream, and cooked sausage, and spinach. Cook and stir until spinach has wilted and sausage is warmed through; serve.
