Zuppa Toscana Recipe
This rich, velvety, One-Pot Zuppa Toscana Recipe is an Olive Garden Copycat that is loaded with even more potatoes, bacon and of course sausage that the restaurant version! Now, this is Comfort Food your family will Love!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 People
- 2 Pounds Italian Sausage
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Fennel Seeds
- 10 Ounces Bacon Chopped
- 1 1/2 Cups Yellow Onion Diced
- 1 Rounded Tablespoon Garlic Finely Chopped
- 32 Ounces Chicken Broth
- 4 Large or 6 Medium Russet Potatoes Peeled and Diced
- 1 Cup Heavy Whipping Cream
- 6 Ounce Bag Fresh Baby Spinach Leaves Coarsely Chopped
Remove Sausage from casing and saute with red pepper flakes and fennel seeds in a large Dutch oven until it's browned and no longer pink. Remove to a paper towel lined plate.
Add the chopped bacon to the same undrained Dutch oven and cook on medium, stirring often until the bacon is cooked. Drain Dutch oven, leaving 2 generous tablespoonfuls of the drippings in pan.
Add onion to pan and saute on medium-low for about 5 minutes or until it begins to soften. Add the garlic, lower the heat to low and continue to saute for another 2-3 minutes.
Add the chicken broth and potatoes to the onions and garlic and bring mixture to a boil. Reduce heat and simmer, uncovered, until the potatoes are tender, about 20 minutes. Add the cream and cooked sausage and simmer on medium heat until heated through. Stir in the spinach, add salt and pepper to taste and serve.
Calories: 1000kcal | Carbohydrates: 34g | Protein: 33g | Fat: 81g | Saturated Fat: 32g | Cholesterol: 200mg | Sodium: 2020mg | Potassium: 1435mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3310IU | Vitamin C: 33mg | Calcium: 120mg | Iron: 4.4mg