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Zuppa Toscana or Tuscan Sausage Soup featured image

Zuppa Toscana AKA Tuscan Sausage Soup

5 from 3 reviews

A flavorful, spicy sausage soup in the style of Tuscany!



  1. Cook the Italian sausage and 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.
  2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings from the bacon in the bottom of the Dutch oven. Remove bacon and dice when cool; set aside with the sausage.
  3. Stir the onions, garlic and bell pepper into the bacon drippings, and cook until onions are soft and translucent, about 5 minutes.
  4. Pour about 1/4 cup of broth into a small bowl. Whisk in 1 tablespoon cornstarch and set aside.
  5. Pour the rest of the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add salt and pepper to taste.
  6. Add the potatoes, and boil until fork tender, about 20 minutes.
  7. Whisk in the cornstarch slurry and let boil a few more minutes.
  8. Reduce the heat to medium and stir in the heavy cream, cooked sausage and bacon; heat through. Mix the spinach into the soup just before serving.