Zuppa Toscana

Olive Garden made it famous, let’s see if we can make it better.

Serves 6+



Zuppa Toscana


Prep all your ingredients and have them ready to go.

Zuppa Toscana Using a 8 quart stock pot on medium heat, add the olive oil and once the oil is hot add in the bacon. Fry the bacon for a few minutes until slightly crisp and the fat is rendered out then add in the onion. Season the onions with just a little salt and pepper to help draw out some of the moisture then continue to fry until the onions caramelize slightly.

Next add in the sausage and break up into small pieces that will fit on a spoon. Once the sausage is browned add in the garlic, red pepper flake, and fresh basil. Give everything a stir for about 30 seconds or until the garlic is nice and fragrant then add the potatoes. Season the potatoes with a little salt and pepper. Let the potatoes cook for about 2 minutes then add in the chicken stock.

Now bring the soup to a gentle simmer then cover the pot with a lid. Let cook for about 30 minutes or until the potatoes are soft.

Once the potatoes are soft add in the heavy cream, chopped spinach, and a little grated parmesan cheese about 1/4 cup. Give everything a stir to combine then bring the soup to a simmer and add the corn starch slurry a little at a time stirring constantly until the soup thickens slightly. Zuppa Toscana

(NOTE: You just want to add enough cornstarch to thicken the soup don’t make it a gravy!)

Now serve the soup in a large bowl with more parmesan cheese on top and some fresh basil.


Zuppa Toscana

Zuppa Toscana

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