Copycat Zupa de Toscana Soup Recipe

This delicious, and surprisingly easy, copycat Zupa de Toscana soup recipe is my all-time favorite soup. It’s creamy, delicious, and packs a ton of flavor! Best of all, it’s really easy to make and very filling. It’s one of the few meals in my home that not one of us complain about!

This is a sponsored post. I received samples and
compensation. All opinions are my own. 

Copycat Zupa de Toscana Soup

Ingredients:

• 4 or more pieces of bacon
• 1 lb hot Italian sausage
• 1 tablespoon garlic paste
• 1 tablespoon crushed red pepper
• 1 large sweet yellow onion
• 9 cups water
• Chicken bouillon
• 6 large russet potatoes
• 1.5 cups heavy whipping cream
• Spinach

Directions:

We cook everything together in stages in our Kitchen Fair 8 qt Dutch Oven. It’s a HUGE pot that is perfectly sized for preparing our Zupa recipe!

Start by frying up the bacon, then remove from the pot and set aside to cool.

Next, fry sausage together with garlic paste and crushed red pepper. When browned, add in onions and cook until onions are translucent.

Add water and chicken bouillon. You’ll need at least one cube (or equivalent if you choose chicken stock) per cup of water, or more. We like to add a little extra chicken bouillon for a stronger flavor. Bring to a boil.

Slice your potatoes into really thin slices, au gratin style while you’re waiting for the soup mixture to boil.

Crumble up the cooled bacon and sliced potatoes to the pot. Continue to cook until the potatoes are done. Add in the heavy cream and stir to combine.

Just before serving, add in spinach.

This soup is creamy, flavorful, and so good that we all asks for seconds! The recipe serves approximately 10 servings (enough to feed a family of 8-10 or enough for about 6 adults).

Zupa de Toscana Soup Recipe

Copycat Zupa de Toscana Soup Recipe

 

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Author: A Mom's Take

Recipe type: Dinner

Cuisine: Italian

Ingredients:

• Ingredients:
• 4 or more pieces of bacon
• 1 lb hot Italian sausage
• 1 tablespoon garlic paste
• 1 tablespoon crushed red pepper
• 1 large sweet yellow onion
• 9 cups water
• Chicken bouillon
• 6 large russet potatoes
• 1.5 cups heavy whipping cream
• Spinach

Directions:

1. Start by frying up the bacon, then remove from the pot and set aside to cool.
2. Next, fry sausage together with garlic paste and crushed red pepper. When browned, add in onions and cook until onions are translucent.
3. Add water and chicken bouillon. You'll need at least one cube (or equivalent if you choose chicken stock) per cup of water, or more. We like to add a little extra chicken bouillon for a stronger flavor. Bring to a boil.
4. Slice your potatoes into really thin slices, au gratin style while you're waiting for the soup mixture to boil.
5. Crumble up the cooled bacon and sliced potatoes to the pot. Continue to cook until the potatoes are done. Add in the heavy cream and stir to combine.
6. Just before serving, add in spinach.

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If you make soups, or large portions, often you will want to invest in a Kitchen Fair 8 qt Dutch Oven. It’s the most versatile pot we own. Kitchen Fair makes all their cookware products right here in the USA with a focus on quality and durability. The Dutch Oven is part of their classics line formed with a thick cast aluminum construction that provides incredible heat retention.

You can take the dutch oven from stovetop to oven and it is dishwasher safe! I haven’t had to run it through the dishwasher, though, as the non-stick interior is so easy to clean! They use a patented non-stick coating that is 10x more effective and providing a non-stick solution than the nearest leading competitor! Plus, the coating is completely non-toxic and PFOA free, meaning it’s completely safe – even when you’re cooking at high heats!

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