Stovetop Zuppa Toscana with Italian Sausage and Crispy Bacon
A hearty Tuscan-inspired soup featuring savory Italian sausage, crispy bacon, tender Yukon potatoes, and fresh spinach in a rich cream broth. This stovetop version delivers restaurant-quality comfort food perfect for cold evenings or family dinners. The combination of rendered bacon fat, aromatic garlic, and white wine creates layers of flavor, while the creamy base balances the heat from red pepper flakes. Unlike traditional versions, this recipe emphasizes proper bacon rendering and offers optional thickening for preferred consistency.
Ingredients
- 8 slices bacon, cut into 1/4-inch slices
- 1 ½ pounds bulk sweet Italian sausage
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 Yukon gold potatoes, peeled and cut into 2-inch chunks
- 1 ½ cups heavy cream
- ¼ cup dry white wine
- 3 cups fresh baby spinach leaves, chopped
- chopped bacon(optional)
- freshly grated Parmesan cheese(optional)
- chopped fresh parsley(optional)
- crusty baguettes, for serving(optional)
Instructions
- 1
Crisp bacon in Dutch oven over medium heat until done
- 2
Remove bacon to paper towel lined plate and set aside
- 3
Transfer rendered bacon fat to heat-proof dish and refrigerate
- 4
Add Italian sausage to pot and cook until browned
- 5
Transfer browned sausage to plate with bacon
- 6
Add diced onion and cook until translucent and softened
- 7
Add garlic and cook until fragrant
- 8
Add chicken broth, red pepper flakes, salt, black pepper, and potatoes
- 9
Bring to boil then reduce heat to low
- 10
Simmer until potatoes are cooked through
- 11
Add browned sausage, heavy cream, white wine, and spinach
- 12
Taste and season with salt and pepper if needed
- 13
If soup is too thin, whisk cornstarch with cold cream and stir in
- 14
Bring back to low boil and cook for 1 minute
- 15
Reduce heat and simmer until desired consistency
- 16
Chop crispy bacon and serve soup topped with bacon, Parmesan, and parsley
Tips
Save rendered bacon fat for future cooking - it adds incredible flavor to roasted vegetables or fried eggs.
Cut potatoes uniformly to ensure even cooking and avoid mushy pieces in your finished soup.
Add spinach last to prevent overcooking and maintain vibrant color and texture.
Good to Know
Refrigerate up to 3 days in airtight container. Cream may separate slightly when reheated.
Can be made 1 day ahead without spinach. Add spinach when reheating to serve.
Serve immediately while hot with crusty bread and additional Parmesan cheese on the side.
Common Mistakes
Don't skip rendering bacon fat properly to avoid soggy bacon pieces.
Avoid overcooking spinach to prevent wilted, mushy greens.
Don't add cornstarch slurry to boiling soup to prevent lumps.
Substitutions
FAQ
Can I freeze this soup?
Yes, but freeze without the cream and spinach. Add these ingredients when reheating to prevent separation and texture issues.
What if I don't have white wine?
Substitute with additional chicken broth or apple juice for a touch of acidity. The wine adds depth but isn't essential.
How long will leftovers keep?
Properly stored leftovers keep 3 days refrigerated. Reheat gently and add fresh spinach if the original has wilted too much.