Description
This hearty and flavorful Zuppa Toscana soup is a one-pot wonder that’s perfect for cozy nights. Follow these simple steps to bring this delicious dish to your table.
Ingredients
Units
Scale
- 1 medium onion, chopped
- 1 lb hot or sweet Italian sausage
- 5 cloves garlic, chopped or minced
- 4 medium to large potatoes, diced (skin optional)
- 4 cups chicken bone broth
- 1–2 cups water (enough to cover potatoes)
- 1/4 tsp thyme
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
- 1 cup heavy whipping cream
- 3–4 handfuls of baby spinach (or kale)
- 1/4 cup parmesan cheese for topping
Instructions
- Brown the Sausage:
Heat a large pot or Dutch oven or stock pot over medium heat. Add the Italian sausage and break up into smaller pieces. Brown the Italian sausage over medium heat. Add the onion and garlic and sauté for 1-2 minutes, until soft is soft. Be careful not to burn the garlic. Optional: Drain remaining grease - Simmer the Potatoes:
Add the diced potatoes to the pot, followed by the chicken bone broth and enough water to cover the potatoes. Stir in the thyme, garlic powder, onion powder, and a pinch of salt and pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low. - Cook Until Tender:
Cover the pot and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender. - Add Cream and Greens:
Stir in the heavy whipping cream and adjust the seasoning with additional salt and pepper, if needed. Add the baby spinach (or kale) and let it wilt for 2–3 minutes. - Serve:
Ladle the soup into bowls and serve hot. Sprinkle the top with parmesan cheese. Pair it with a slice of crusty sourdough bread for an even heartier meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup