Easy Zuppa Toscana recipe

February 2, 2025
Entrées
0 Comments

Easy zuppa Toscana recipe

This easy zuppa Toscana recipe, is a delicious and hearty soup comes from the picturesque region of Tuscany. Known for it’s robust flavors and comforting qualities, this soup combines rich Italian sausage with the goodness of spinach and starchy potatoes simmered in a creamy broth.

Over the years Zuppa Toscana has crossed borders and gained popularity in the United States, thanks to its introduction by Italian – American restaurants. The version most Americans are familiar with is served by a well-known Italian- inspired restaurant chain, which has sparked many home -cooked version of this soup recipe. From adding personal twist to meeting dietary preferences, this beloved soup has many variations, making it a versatile and loved dish in many households.

Variations for this easy zuppa Toscana recipe

1.The original zuppa Toscana recipe uses kale . I used spinach for personal taste and easy excess. Use kale if it fits your taste.

2. You can lighten this soup by using turkey or chicken sausage instead of pork and swap the heavy cream for half-and – half or milk.

3. Replace the potatoes with pillowy gnocchi for a different twist.

4. Substitute potatoes with farro or barley for a Tuscan farmhouse feel. Or make it keto friendly by replacing the potatoes with cauliflower.

Easy zuppa Toscana is a versatile and comforting dish that can be easily adapted to meet different tastes and dietary needs. Whether you keep it classic . lighten it up, add a spicy kick, or swap ingredients like gnocchi or farro, there’s a version for everyone. Try experimenting with different ingredients and let me know which version becomes your favorite. ENJOY!!!

Ingredients

1 lb. Italian sausage ( mild or spicy
1 cup diced pancetta
1 cup each chopped onion + celery + carrots
1Tbsp. minced gar
4 cups chicken stock
1 cup heavy cream
3 cups diced potatoes
1 Tbsp. red pepper flakes
4 cups spinach
1 cup grated parmesan
salt and pepper to taste

Instructions

In a stock pot or Dutch oven in 2 Tbsp. of olive oil cook the sausage and pancetta until brown. Remove excess grease
Then add the onion, celery, carrots and garlic cook until soft and translucent
Add the potatoes and cook until the potatoes are soft. About 10 minutes.
Then add in the spinach and parmesan cheese and cook 5 minutes longer.
Ladle into soup bowls, top with additional parmesan cheese. ENJOY!!!