Zuppa Toscana AKA Tuscan Sausage Soup
A flavorful, spicy sausage soup in the style of Tuscany!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Entree, Soup
- Method: Sauteing, Simmering
- Cuisine: American, Italian-American
- 1 pound bulk mild Italian sausage
- 1/2 teaspoons crushed red pepper flakes, more or less depending on desired heat
- 4 slices bacon, cut into 1/2 inch pieces
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups chicken broth, I used Pacific brand, divided
- 1 tablespoon cornstarch
- 1 teaspoon salt (taste broth first before adding any salt)
- 1/2 teaspoon freshly ground black pepper
- 2 large russet potatoes, peeled, cut in half lengthwise and sliced
- 1 cup heavy cream
- 3–4 cups baby spinach
- 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.
- 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.
- Stir the onions, garlic and bell pepper into the bacon drippings, and cook until onions are soft and translucent, about 5 minutes.
- Pour about 1/4 cup of broth into a small bowl. Whisk in 1 tablespoon cornstarch and set aside.
- 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.
- Add the potatoes, and boil until fork tender, about 20 minutes.
- Whisk in the cornstarch slurry and let boil a few more minutes.
- 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.