By Kynaut
Zuppa Toscana with Spinach
9 steps
Prep:15minCook:25min
This copycat of the classic Olive Garden recipe uses spinach instead of kale!
Zuppa Toscana is quick and easy to make and only uses 1 pot. I love this recipe during the fall season when the weather starts cooling down. I hope you'll love it too! ♡
Updated at: Thu, 17 Aug 2023 12:21:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories1210.7 kcal (61%)
Total Fat99.7 g (142%)
Carbs40.8 g (16%)
Sugars7.7 g (9%)
Protein38.3 g (77%)
Sodium3205.4 mg (160%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Heat a soup pot to medium and add bacon bits to the pan. Cook slowly until the bacon turns crisp and the fat starts to foam out of the meat.
Step 2
Once crisp, remove the bacon pieces from the pot and set aside. This keeps the bacon crisp - If you don't have a lot of time (or don't want to get things dirty) feel free to leave the bacon in the pan! Just note that the bacon will have a "floppy" texture instead.
Step 3
Once the bacon is cooked, add the Italian sausage to the pan. Stir occasionally until the sausage is browned. Add the diced onion, pepper flakes, and minced garlic to the sausage and stir until onions are translucent and the garlic is aromatic.
Step 4
Next, add the chicken Broth and potatoes. let simmer for 15-20 minutes or until the potatoes are tender.
Step 5
When the potatoes are fully cooked, turn the heat to low. Stir in heavy cream and spinach until just wilted.
Step 6
Top with your crispy bacon (if set aside), Parmesan, fresh cracked black pepper, and Parsley!
Step 7
Notes: The soup will cook faster the smaller you dice your potatoes.
Step 8
You can use kale instead of spinach if you prefer. It will wilt the same way!
Step 9
This soup is also delicious with leeks. You can add them to your diced onion or replace onions with them altogether.
Notes
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