Zuppa Toscana
User Reviews
5
Zuppa Toscana
Description
Zuppa Toscana begins by browning Italian sausage, draining excess fat, and leaving drippings to sauté diced onions and carrots. Garlic is added briefly to develop aroma without browning, then flour is stirred in to create a light roux. Chicken broth is gradually added while scraping browned bits to build flavor. Diced Yukon Gold potatoes and seasonings are added and simmered until tender. Fresh spinach is stirred in near the end to wilt without overcooking, and the soup is enriched with heavy cream and grated Parmigiano Reggiano for richness and umami. This combination results in a comforting, creamy soup with a balance of savory sausage, mild sweetness from vegetables and potatoes, and fresh green notes from spinach. It can be garnished with additional grated cheese for serving.
The soup can be prepared up to two days before serving by refrigerating in an airtight container. When reheating, a splash of broth or water may be added if the soup thickens too much. Gently warming the soup while stirring prevents scorching and maintains texture.
Ingredients
- 1 pound Italian sausage removed from casings, mild or spicy, depending on preference
- 1 yellow onion medium, diced
- 2 carrot medium, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 pound potatoes Yukon Gold; diced into ½-inch pieces
- ¼ teaspoon salt
- ⅛ teaspoon black pepper freshly ground
- ⅛ teaspoon crushed red pepper flakes optional, for more heat
- 2 cups spinach baby; stems removed; packed
- ½ cup heavy cream
- 3 tablespoons Parmigiano Reggiano cheese grated; or Pecorino Romano cheese; plus more for serving
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
- This soup keeps well refrigerated for up to 2 days; reheat gently with occasional stirring.
- Add a splash of broth or water when reheating if the soup has thickened.
- Use fresh grated Parmigiano Reggiano or Pecorino Romano for best flavor; top servings with extra cheese as desired.
- Wilt spinach near the end to preserve its color and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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