This is my version of The Olive Garden’s Zuppa Toscana. I love that it is just one pot and the prep work is minimal. Cutting up the potatoes and onions and having them ready, means you just have to pop them in when you need them. This recipe comes together so quickly and tastes even better the next day. Most soups and chili’s taste better the next day, I think that the flavors just marry together overnight and you get this incredible dish the next day! So never worry if its not perfection the first night, it will be tomorrow.
I also use Ina Garten’s recipe for Homemade Chicken Broth and it is a game changer. It takes this soup to a whole nother level. I mean its hard to improve on a good soup that you have made for years and then, wham! along comes something that changes the depth of flavors that make your toes curl. I love that recipes are always evolving and improving. Just proves that there is not just one way to skin a cat! Sorry, I regress, my country roots are coming out.
This soup is hearty and you can change it up. For instance use mild sausage instead of hot, or less bacon, or more potatoes. One thing about soups is that you can change them up and make it your own very easily, but your not gonna want to change it much, its pretty good!
Just add a little fresh parmesan to your soup right before serving with a piece a crusty French bread and YUM!
Ingredients & Preparation
The Usual Suspects:
- 1 lb. Bacon, sliced into ½ inch pieces
- 2 lbs. bulk hot sausage
- 1 lb. petite small red potatoes, skins on, cubed
- 1 medium sweet onion roughly chopped
- Pinch of Red Pepper flakes
- 6 cloves of garlic, minced
- ¼ cup of red wine
- 2 quarts of chicken broth or stock, store bought or homemade ( which I think is absolutely the best, I use Ina Garten’s recipe.)
- 2 cups heavy whipping cream
- 10 0z baby spinach
- Salt and pepper to taste
- Parmesan rind, optional
The Plan:
In a 4 quart Dutch oven, place the sliced bacon and fry until crispy on medium low heat. Using a slotted spoon, remove the bacon and place in a bowl.
Add the bulk sausage to the bacon grease breaking it up slightly, leaving it in large chunks. Let the sausage brown and cook through. Using a slotted spoon, strain sausage and remove to the same bowl as the bacon.
Add the potatoes, onions, garlic, pinch of red pepper flakes to the bacon and sausage grease. Cook on medium heat, letting the potatoes absorb all the flavor and juices from the bacon and sausage. Cook until tender, about 15 minutes.
Pour the wine into the Dutch oven to deglaze the pan. Let simmer for 1 minute.
Add the Chicken broth and let come to a boil, boil for 1 minute.
Add the bacon and sausage back to the pot. Parmesan rind if using and let simmer for about 15 minutes.
Add the cream and spinach. When the spinach wilts the soup is ready to serve.
Serve with freshly grated parmesan cheese and warm buttered crusty bread!
OMG, yum!
One Pot Zuppa Toscana
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Loading...Ingredients
- 1 lb. Bacon, sliced into ½ inch pieces
- 2 lbs bulk hot sausage
- 1 lb. petite small red potatoes, skins on, cubed
- 1 medium sweet onion roughly chopped
- Pinch of Red Pepper flakes
- 6 cloves of garlic, minced
- ¼ cup of red wine
- 2 quarts of chicken broth or stock
- 2 cups heavy whipping cream
- 10 0z baby spinach
- Salt and pepper to taste
- Parmesan rind, optional
Instructions
In a 4 quart Dutch oven, place the sliced bacon and fry until crispy on medium low heat. Using a slotted spoon, remove the bacon and place in a bowl.
Add the bulk sausage to the bacon grease breaking it up slightly, leaving it in large chunks. Let the sausage brown and cook through. Using a slotted spoon, strain sausage and remove to the same bowl as the bacon.
Add the potatoes, onions, garlic, pinch of red pepper flakes to the bacon and sausage grease. Cook on medium heat, letting the potatoes absorb all the flavor and juices from the bacon and sausage. Cook until tender, about 15 minutes.
Pour the wine into the Dutch oven to deglaze the pan. Let simmer for 1 minute.
Add the Chicken broth and let come to a boil, boil for 1 minute.
Add the bacon and sausage back to the pot. Parmesan rind if using and let simmer for about 15 minutes.
Add the cream and spinach. When the spinach wilts the soup is ready to serve.
Serve with freshly grated parmesan cheese and warm buttered crusty bread!
OMG, yum!
