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Zuppa Toscana

Prep Time 15 mins
Cook Time 20 mins
Servings 4


  • Large Pot


  • 4 strips bacon
  • 1 yellow onion
  • 1 lb sausage italian or regular
  • 2 potatoes cubed
  • 32 oz chicken broth
  • 8 oz water
  • 2 cups spinach
  • 1/4 cup heavy cream
  • parmesan cheese for garnish
  • 1/2 tbsp salt
  • 1/4 tbsp pepper
  • 1 tbsp italian seasoning
  • dash red pepper flakes


  • Start by cooking your bacon in the bottom of your pan. Cook until nice and crispy and remove. Crumble and set aside.
  • Add in 1 diced onion and saute until translucent about 5 minutes. Once onions are cooked add in 1 lb sausage. Break up into large chunks and cook until browned and cooked through. Season everything with salt, pepper, italian seasoning and red pepper flakes.
  • Toss in 2 cubed potatoes (skin on) along with chicken broth and water. Bring to a boil then reduce to simmer and cover until potatoes are tender. About 15-20 minutes.
  • Stir in spinach, cream and stir to wilt. Ladle into bowls and top with parmesan cheese and bacon bits!