I know, I know, I’m probably the last blogger on the face of the earth to post a version of zuppa toscana. This soup has been all over Pinterest since Pinterest began! In all fairness, though, I’ve tried a pretty wide variety of zuppa toscana recipes, and this was the first one that I deemed blog worthy. So you know it’s good! This soup has a lot going for it – it’s easy to make, it has pretty minimal ingredients, and it’s super delicious. Plus it has bacon. Bacon is always a win! I know Olive Garden makes their zuppa toscana with kale, and you can definitely substitute it in this recipe for the spinach if you want it to be more authentic. However, my husband absolutely despises kale, and I actually think I prefer the spinach in this recipe. The spinach blends with the other ingredients a little better, which makes for a more harmonious soup. This soup isn’t exactly the same as the Olive Garden soup, but it’s definitely tasty and filling, and perfect for a cold night!
4 slices bacon, chopped
1/2 pound turkey italian sausage
1 medium onion, chopped
1 teaspoon minced garlic
4 cups chicken broth
2 large potatoes, peeled and diced
3 cups baby spinach
1 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
In a large pot or dutch oven, fry the bacon until crisp. Remove and drain on a paper towel. Add the sausage, onion, and garlic to the pot. Break the sausage into smaller pieces and cook through. Add the chicken broth and potatoes to the pot and simmer 15-20 minutes, or until the potatoes are tender. Stir in the spinach, half and half, salt, and pepper, and allow the spinach to wilt. Taste and adjust seasonings as needed. Serve immediately.
adapted slightly from The Skinny Fork