Savory Spinach and Sausage Toscana

$- 1 lb Italian sausage (mild or spicy, based on preference) - 1 large onion, diced - 3 cloves garlic, minced - 4 cups chicken broth - 2 large potatoes, diced (Russet or Yukon Gold) - 1 cup heavy cream - 2 cups fresh spinach - 1 teaspoon crushed red pepper flakes (optional for extra heat) - Salt and pepper to taste - Olive oil for sautéing - Fresh parsley, chopped (for garnish) You can change this soup to fit your taste. Here are some ideas: - Add other greens like kale or Swiss chard for more nutrients. - Swap heavy cream for coconut milk for a dairy-free version. - Use different types of sausage, like chicken or turkey, for a leaner dish. - Toss in some diced carrots or celery for added crunch and flavor. To make your Zuppa Toscana truly shine, keep these tips in mind: - Choose high-quality Italian sausage. The flavor makes a big difference. - Use fresh garlic and onions. They add depth and aroma. - For the potatoes, stick with Russet or Yukon Gold. They break down well and add creaminess. - When adding spinach, stir it in last. This keeps it bright and fresh. - Taste as you go! Adjust salt and pepper to make it just right for you. {{ingredient_image_1}} Start by gathering all your ingredients. You will need Italian sausage, onion, garlic, chicken broth, potatoes, heavy cream, spinach, and seasonings. Make sure to have a large pot ready. This will help everything cook evenly and blend well. Dice your onion and potatoes into small pieces. Mince your garlic cloves. This prep makes cooking easier and faster. 1. Cook the sausage: Heat a drizzle of olive oil in your pot over medium heat. Once hot, add the Italian sausage. Break it apart with a spoon. Cook until it turns brown, about 5-7 minutes. After it’s cooked, take it out and set it aside. Keep those tasty drippings in the pot. 2. Sauté the veggies: In the same pot, add the diced onion. Sauté for about 3-4 minutes until it becomes clear. Stir in the minced garlic and cook for another minute. You want that garlic smell to fill your kitchen! 3. Add broth and potatoes: Pour in the chicken broth and bring it to a gentle boil. Add the diced potatoes, crushed red pepper flakes (if you like heat), and a pinch of salt. Lower the heat, cover the pot, and let it simmer for 15-20 minutes. Check the potatoes to ensure they are tender. 4. Combine ingredients: Once the potatoes are soft, stir in the cooked sausage and the heavy cream. Let everything heat through for about 5 minutes. This makes the soup rich and creamy. 5. Add spinach: Fold in the fresh spinach last. Stir gently until it wilts, which should take about 2 minutes. Taste the soup and add more salt and pepper if you need it. Serve the soup hot in bowls. Garnish each bowl with fresh parsley for a splash of color. This step adds a nice touch and enhances the flavor. Enjoy your homemade Copycat Zuppa Toscana! To make the best Zuppa Toscana, use good quality Italian sausage. Choose between mild or spicy based on your taste. When cooking the sausage, break it into small pieces. This helps it mix well in the soup. Don't rush the onion and garlic. Sauté them slowly for great flavor. Add the potatoes after the broth is hot. This helps them cook faster. When the potatoes are tender, mix in the heavy cream. This gives the soup a rich texture. Lastly, add spinach right before serving. It wilts quickly and keeps its bright color. A common mistake is overcooking the spinach. It should look fresh and bright. If you cook it too long, it turns dark and mushy. Another error is not seasoning properly. Always taste the soup before serving. Adjust the salt and pepper to fit your flavor. Do not skip the crushed red pepper if you like heat. It adds a nice kick. Also, avoid using too much cream. Too much can make the soup too heavy. Balance is key for the best taste. To boost flavor, try adding herbs like thyme or rosemary. These add depth. You can also sprinkle some fresh lemon juice. It brightens the soup and enhances its taste. For texture, consider adding kale instead of spinach. Kale holds up well and adds a nice bite. If you want a thicker soup, mash some potatoes in the pot. This gives a creamy feel without adding more cream. Finally, top your soup with crispy bacon bits for an extra crunch. Pro Tips Choose Your Sausage: Selecting between mild or spicy Italian sausage can dramatically change the flavor profile of your dish, so pick according to your preference for heat. Potato Type Matters: Using Yukon Gold potatoes will provide a creamier texture compared to Russets, enhancing the overall richness of the soup. Fresh Spinach Addition: Add the spinach towards the end of cooking to retain its vibrant color and nutrients, ensuring it wilts just enough without losing its freshness. Garnish for Flavor: Fresh parsley not only adds a pop of color but also a fresh flavor that balances the richness of the cream and sausage in the soup. {{image_2}} To make this soup vegetarian, swap the sausage for mushrooms. Mushrooms add a rich flavor that mimics meat. You can also use plant-based sausage for a similar taste. Replace chicken broth with vegetable broth for a vegan twist. For a creamy texture, use coconut milk or cashew cream instead of heavy cream. This will keep the soup rich and satisfying. If you want to change the protein, consider using chicken or turkey. Cooked shredded chicken works well. Ground turkey is another great option for a leaner soup. You can also use beans like cannellini or chickpeas. These add protein and fiber, making the soup heartier. To boost the flavor, add more vegetables like carrots or celery. These will add sweetness and texture. You can also toss in kale instead of spinach for a different green. For more heat, add extra crushed red pepper flakes. Fresh herbs like thyme or rosemary can enhance the taste, too. Stir in a splash of lemon juice before serving for a bright finish. To store leftovers, first let the soup cool. Use an airtight container. Pour the soup into the container. Seal it tightly. Keep it in the fridge. It should last for about three days. If you want to enjoy it later, freezing is a great option. When you are ready to eat, take the soup out of the fridge. Pour it into a pot. Heat it over medium heat. Stir it often to warm it evenly. If the soup looks too thick, add a splash of chicken broth or water. Heat until it's hot, but don't let it boil. To freeze, use freezer-safe containers. Leave some space at the top. The soup will expand as it freezes. Label the containers with the date. You can freeze it for up to three months. When you are ready to eat, let it thaw in the fridge overnight before reheating. Zuppa Toscana is a hearty Italian soup. It features Italian sausage, potatoes, and greens. The rich broth warms you up and fills your belly. Many love its creamy texture and bold flavors. It's a comfort food that is easy to make at home. Yes, you can make Zuppa Toscana in advance. This soup tastes even better the next day. Just store it in an airtight container. Keep it in the fridge for up to three days. When ready to eat, reheat it on the stove. To make it spicier, add more crushed red pepper flakes. You can also use spicy Italian sausage. For a milder taste, choose mild sausage and skip the red pepper. Adjust the spice to fit your taste buds. Enjoy making it your own! This blog post covered all you need to know about making Zuppa Toscana. We explored ingredients, step-by-step cooking, and tips for perfecting this dish. You also learned about variations and how to store leftovers for later enjoyment. Zuppa Toscana is a warm, hearty soup that anyone can master. With the right ingredients and some care, you can make it your own. I hope you enjoy every flavorful spoonful!$

Savory Spinach and Sausage Toscana

A hearty soup featuring Italian sausage, potatoes, and fresh spinach in a creamy broth.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 6

Calories 400 kcal

Ingredients

1 lb Italian sausage
1 large onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 large potatoes, diced
1 cup heavy cream
2 cups fresh spinach
1 teaspoon crushed red pepper flakes
to taste Salt and pepper
for sautéing Olive oil
for garnish Fresh parsley, chopped

Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Once hot, add the Italian sausage. Break it apart with a spoon, cooking until browned and cooked through (about 5-7 minutes). Remove sausage and set aside, leaving the drippings in the pot.
In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil. Add the diced potatoes, crushed red pepper flakes (if using), and a pinch of salt. Reduce heat to low, cover, and let simmer for about 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the cooked sausage and heavy cream. Allow everything to heat through for an additional 5 minutes.
Fold in the fresh spinach, stirring until wilted (this should only take about 2 minutes). Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh parsley for a pop of color and flavor.

Notes

Adjust the spice level by choosing mild or spicy sausage and adding crushed red pepper flakes.

Keyword Italian, sausage, soup, spinach