Zuppa Toscana (Stovetop) Recipe

Crisp

In a large Dutch oven set over medium heat, crisp the bacon.

Place the bacon onto a plate lined with paper towel. Set aside. Transfer the rendered bacon fat to a heat-proof dish and refrigerate for later use.

Cook

Add the Italian sausage to the pot and cook until browned. Transfer the browned sausage to the plate with the bacon.

Add the diced onion and cook until translucent and softened, about 4 minutes. Add the garlic and cook for about 30 seconds until garlic is fragrant and blooms.

Boil

Add the chicken broth, crushed red pepper flakes, salt, black pepper, and potatoes. Bring to a boil and reduce heat to low. Simmer the soup until the potatoes are cooked through, about 15 minutes.

Stir

Add browned sausage, heavy cream, white wine, and spinach to the soup. Taste and season with salt and pepper, if needed.

Bring everything to a boil and switch off the stove.

Whisk

If the soup is too thin, whisk together 2 tablespoons of cornstarch with ¼ cup cold heavy cream and stir into the soup. Bring back to a low boil and cook for 1 minute, then reduce heat to low and simmer until the soup has reached the desired consistency.

Serve

Chop the crispy bacon and serve the soup. Top each bowl of soup with crispy bacon, sprinkle with freshly grated Parmesan and chopped fresh parsley, and serve with a delicious, crusty chunk of bread.