Description
A hearty and flavorful Zuppa Toscana soup, packed with Italian sausage, potatoes, spinach, and a creamy broth. A comforting and customizable classic!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 4 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound russet potatoes, peeled and cubed
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 5 ounces fresh spinach, roughly chopped
- Salt and pepper to taste
- Optional toppings: grated Parmesan cheese, crusty bread
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Remove from pot and set aside.
- Leave rendered fat in the pot. Add the chopped onion and cook until softened and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and water. Add the dried oregano and red pepper flakes (if using). Stir to combine.
- Add the cubed potatoes to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Return the cooked sausage to the pot. Stir to combine.
- Continue to simmer the soup for another 10 minutes to allow the flavors to meld together. Taste and season with salt and pepper to taste.
- Stir in the heavy cream (or coconut milk for a dairy-free option). Heat through gently, but do not boil.
- Add the chopped spinach to the pot and stir until wilted, about 1-2 minutes.
- Ladle the soup into bowls and serve immediately. Garnish with grated Parmesan cheese and serve with crusty bread for dipping, if desired.
Notes
- Spice Level: Adjust red pepper flakes to your liking.
- Vegetable Variations: Add kale, zucchini, or carrots along with the potatoes.
- Sausage Options: Use sweet, hot, or turkey Italian sausage.
- Broth Options: Use vegetable broth for a vegetarian version.
- Dairy-Free Option: Use coconut milk or cashew cream instead of heavy cream.
- Thickening the Soup: Mash some potatoes or use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days.
- Freezing: Can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes