Zuppa Toscana

Name: Zuppa Toscana
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving
Ingredients: 1 pound Italian sausage (mild or spicy, depending on your preference); 1 medium yellow onion, diced; 2 medium carrots, diced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 4 cups chicken broth; 1 pound Yukon gold potatoes, diced into ½-inch pieces; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper; ⅛ teaspoon crushed red pepper flakes (optional, for more heat); 2 cups baby spinach, stems removed, packed; ½ cup heavy cream; 3 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
4
Calories
681 kcal
Course
Soup
Cuisine
Italian

Zuppa Toscana

Iris Warren

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Make delicious Zuppa Toscana at home with this easy recipe! It's packed with hearty ingredients and a creamy broth that’s sure to satisfy.

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Ingredients

Servings

1 pound Italian sausage (mild or spicy, depending on your preference), removed from casings
1 medium yellow onion, diced
2 medium carrots, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken broth
1 pound Yukon gold potatoes, diced into ½-inch pieces
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes (optional, for more heat)
2 cups baby spinach, stems removed, packed
½ cup heavy cream
3 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving

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Instructions

In a large pot or Dutch oven, cook the sausage over medium heat, breaking it up into small pieces as it browns, 5 to 7 minutes. Once browned, use a slotted spoon to transfer the sausage to a colander in the sink to drain, leaving about 1 tablespoon of the drippings in the pot for sautéing the vegetables.
Add the diced onion and carrots to the reserved drippings (if the pot seems dry, add a bit of oil). Sauté over medium heat until softened, about 4 to 5 minutes. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Do not brown. Sprinkle the flour over the vegetables and stir until fully incorporated, about 1 minute.
Gradually pour in the chicken broth, and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the potatoes, salt, black pepper, and crushed red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot. Cook until the potatoes are tender, about 15 minutes.
While the soup simmers, transfer the sausage to a paper towel-lined plate. With more paper towels, blot the sausage to absorb any excess grease.
Add the baby spinach and cooked sausage to the soup. Simmer until the spinach is wilted, a few minutes. Stir in the cream and cheese and continue to simmer until everything is warmed through. Taste the soup and adjust the seasoning if needed. Serve hot, passing more cheese at the table.

Notes

Make-Ahead Instructions: You can prepare the soup up to 2 days in advance. After cooking, let it cool to room temperature, then store it in an airtight container in the refrigerator. When ready to serve, reheat the soup gently over low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water if the soup has thickened too much.
Make-Ahead Instructions: You can prepare the soup up to 2 days in advance. After cooking, let it cool to room temperature, then store it in an airtight container in the refrigerator. When ready to serve, reheat the soup gently over low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water if the soup has thickened too much.

Nutrition Information

Show Details

Calories 681kcal (34%) Carbohydrates 44g (15%) Protein 29g (58%) Fat 43g (66%) Saturated Fat 19g (95%) Cholesterol 124mg (41%) Sodium 1251mg (52%) Fiber 4g (16%) Sugar 10g (20%)