Zuppa Toscana
Zuppa Toscana is a hearty Italian-style soup combining savory Italian sausage, diced Yukon Gold potatoes, onions, carrots, spinach, and garlic in a creamy broth made from chicken stock and heavy cream. The soup is thickened slightly with flour and enriched with Parmigiano Reggiano cheese. The layered cooking of sausage, vegetables, and potatoes builds deep flavor, while the spinach adds freshness and color. The creamy, comforting soup is well-suited for a warm meal and can be made in advance and reheated without losing flavor.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 681
% 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.