Back this week to share the easy zuppa toscana I made last week for our Soup Sunday.
I’ve seen lots of recipes for “copycat” zuppa toscana over the years, and recently I saw a slow-cooker version of zuppa toscana from The Chunky Chef. As I’ve said before, anything from The Chunky Chef is bound to be good. My original plan was to make her recipe. Of course, by the time we made it home from church, ate lunch, and put the girls down for their nap, my window of opportunity for slow-cooking was over. I still intend to make her recipe next time I have plenty of time to slow cook.
On this particular Sunday, I went ahead and threw my own version of this Italian soup together. Note that I have never tasted zuppa toscana from Olive Garden so I am not claiming that mine tastes anything like that version. All I am claiming is that this is a fairly easy zuppa toscana.
Given that I was making mine on the stovetop, I decided to just wing things and that meant going with throw-it-and-go ingredients, also.
In a skillet, I browned one pound of hot Italian sausage. I’ve always been a Jimmy Dean gal. Toward the end of the browning, I added in about 1 cup of chopped onion. I drained the pan and put it to the side for a bit.
Next is when most people would have cooked up 4-5 slices of bacon and crumbled it. I didn’t add bacon to my version because we didn’t have any that wasn’t frozen and I was being too lazy to concern myself with thawing anything.
In a large stockpot on medium-high heat, I added six cups of water and some chicken bouillon powder (enough to equate to six cups of chicken broth). I peeled and diced six small-medium Golden Delicious potatoes. Once the potatoes were diced, I added them to the broth, along with the sausage and onions. I let the mixture continue at a boil for about 20-25 minutes until the potatoes cut easily with a fork.
At this time, I added in 2 cups of frozen spinach. I would have used fresh spinach had I had it on hand, but I didn’t.
Also, I added in one cup of heavy cream and cooked the soup five more minutes on medium heat. At this point, had I not been in such a lazy mode, I would have (and should have) made a slurry to thicken up the soup using a bit of flour and broth. Next time.
I wish I had more pictures to share with you, but I hadn’t been planning to blog about it when I made the soup. I just happened to snap two pics with my phone to post on Instagram and that is what I’ve added here. You’ll just have to take my word on how hearty and flavorful this easy zuppa toscana is!
- 1 pound of hot Jimmy Dean sausage
- 1 cup diced onion
- 4-5 strips of uncooked bacon, chopped into small pieces
- 6 small-medium potatoes, peeled and diced
- 1 tsp sugar
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp fennel seed or dill
- 6 cups of chicken broth
- 2 cups spinach (fresh or frozen spinach that has been drained)g gggggggggggggggggggggggf
- 1 cup heavy cream
- 3-4 tbsp flour (optional if desiring to make a slurry to thicken soup)
- In a large skillet, brown sausage.
- Add onion and chopped bacon toward the end of the browning process. Let cook until slightly translucent.
- Drain the sausage and bacon and set aside.
- In a large stockpot, combine the six peeled and diced potatoes,the seasonings, the sausage and bacon mix, and six cups of broth.
- Bring the mixture to a boil for about 20-25 minutes.
- Add in the spinach and the cup of heavy cream. Allow soup to cook for about five more minutes.
- Optional: in the last five minutes of cook time, make a slurry to thicken soup. Add 3-4 tablespoons of flour to a small bowl. Carefully remove one cup of broth from cooking pot and and pour over the flour. Whisk quickly until the mixture is well blended. Slowly add the slurry back into the pot of soup and allow mixture to cook several more minutes.
- Serve soup with crackers or bread.
Linking up my easy zuppa toscana at these weekly link ups: