Super-Delicious Zuppa Toscana Recipe

This soup is my absolute favorite! I prefer using milk with around 3 tbsp of cornstarch instead of heavy cream, and I swap spinach for kale. It also freezes really well. Simply wonderful!

I absolutely love this soup! I made a few modifications by omitting the bacon and swapping spinach for kale (as the renowned restaurant does). I also included 1 teaspoon of fennel, which I believe is essential for enhancing the soup's flavor. My Italian sausage provided enough heat without the extra red pepper. I found this recipe to be quite flexible, allowing you to adjust the ingredients according to your preference. It's exactly what I needed to kickstart my new favorite soup journey. Additionally, I appreciated the quick cooking time.

This recipe is quite similar to one that I usually prepare. Instead of mild sausage, I opt for hot sausage, skip the hot pepper flakes, use only 2-4 thinly sliced russet potatoes (depending on their size) to ensure they maintain their shape without turning mushy, and add kale. For a lower-carb option, you can swap the potatoes for cauliflower, which is just as tasty. I recommend crumbling the bacon instead of cutting it into pieces. This dish is always a hit with crowds, and my family absolutely adores it whenever I whip it up!

This is by far my favorite soup! I recommend trying the original recipe first. It's great to double or quadruple the recipe for freezing. To freeze, add the sausage and red pepper back in after step 2, along with the bacon, onion, and garlic. Mix well, let it cool, then transfer the meat mixture into a freezer bag. When you're ready to use it, thaw it out. Use chicken soup base to make the broth and follow step 3, adding the meat mixture back in after the potatoes have cooked. Reduce the heat, add the heavy cream and spinach, and enjoy! Thank you, souporsweets!

This soup is simply fantastic and will definitely become a regular in our dinner rotation! My husband and I loved it. A couple of tips: 1) I found that adding 3/4-1 tsp of salt and some pepper really enhanced the flavor, especially since I used low-sodium broth. 2) I opted for kale instead of spinach for a more authentic touch and better texture. I chopped the kale finely so it would cook down nicely. 4-5 leaves equaled about two cups, which worked well for us. 3) I used hot Italian sausage instead of mild and skipped the red pepper flakes. 4) Following a suggestion in the comments, I added 3/4-1 tsp of fennel seeds to the sausage while browning, which added a great kick of flavor. I also drizzled some red wine vinegar into the onions as they cooked. 5) Since I planned to freeze some of the soup, I reserved adding the cream until serving to prevent texture issues. 6) We topped it with freshly grated Parmesan cheese - delicious! This recipe is straightforward and came together quickly. Paired with some bread, it made for a perfect weeknight meal with leftovers to freeze. In the future, I'll experiment with turkey sausage, bacon, and dairy-free options to accommodate my family's dietary needs. Can't wait to share the results!

Here is the rewritten review: "This recipe was excellent! Even better than the original! I decided to double the amount of pork and kale because I prefer my soups to be more hearty. I opted to slow cook the soup for 4 hours on the high setting in my Instant Pot. I followed the instructions up to step 2, then added all the ingredients (except for half of the kale) without the cream. After the initial cooking was complete, I included the remaining kale and the cream, allowing it to cook for an additional 20 minutes. I staggered the kale additions to achieve a mix of softer and crunchier textures. The result was absolutely delicious!"

I tried out the recipe with a little twist - I substituted potatoes with chopped cauliflower. This swap eliminates carbs and the result is simply delightful!

Absolutely amazing! To enhance the flavors, I recommend seasoning to taste when using low-sodium chicken broth. I took the extra step of deglazing the pan with white wine before adding the onions and garlic. Instead of spinach, I opted for a whole bag of sliced kale from Trader Joe's, seasoned with a dash of smoked paprika, and topped it off with Parmesan cheese. My family couldn't get enough of it!

This soup has become a staple for me! I prefer using kale without the stalks instead of spinach. I like to double the recipe and cook it all in a crockpot. I start by cooking the sausage, onions, and bacon. I opt for Bob Evans Zesty Hot sausage and skip the red pepper flakes. After that, I combine all the ingredients in the crockpot and let it simmer on low for a few hours. It's perfect to prepare in the morning and have a delicious dinner ready by evening. Plus, it freezes beautifully. Bon appétit!

Review: I absolutely love this soup! It's incredibly easy to make and so tasty. I decided to swap out spinach for kale, and trust me, don't knock kale until you've tried it. A quick tip to reduce any bitterness is to give the kale a salt water bath before adding it to the soup along with the potatoes. I often make it with a mix of 1/2 hot Italian sausage and 1/2 sweet sausage (casing removed), which is always a hit with my friends and family. Using small gold potatoes cut into halves or quarters works best, as they blend perfectly with the other ingredients. Highly recommend trying this recipe!

I substituted kale for spinach in my Zuppa Toscana recipe to make it more authentic.

I have prepared this soup countless times, and my adult daughter always asks for it when she's feeling unwell. It's delicious and satisfying. I've also frozen leftovers before, but noticed that the potatoes tend to become mushy. Nevertheless, it still tastes great.

This recipe is incredibly simple to follow, and my husband absolutely adored it. He even told me to make sure I don't misplace this recipe. Excellent work!

I, like many others, prefer using kale instead of spinach in this recipe because I enjoy the texture it adds. To reduce the sweetness, I opt for evaporated milk over heavy cream. Doubling the recipe and adding a variety of sausages (mild, hot, and sweet) gives it a richer flavor. I personally like using white potatoes for a thicker consistency, adding as many as needed. This soup has become a staple in our household, but be prepared for a longer prep time than expected - it usually takes me hours to complete, contrary to what the recipe suggests. Despite the effort, the end result is definitely worth it!

Fantastic base recipe! I love to customize it with different greens like spinach, kale, or Swiss chard depending on what I have on hand. I like to lightly toast and grind 1/2 teaspoon of fennel seeds for added flavor. Adding in a chopped leek, a finely diced carrot, and using half and half to reduce some of the fat and calories really elevates this dish. It's become a go-to comforting soup for dreary weather days, always leaving me feeling warm and cozy.

Absolutely adore this recipe! I swapped spinach for kale, increased the garlic, and threw in some fresh basil. It was a massive hit with everyone!! My husband even requested we serve it at our event next week. So excited!! 🤗🍴🤗🍴

Fantastic alternative! I opted to use kale instead of spinach in this recipe, as I found the texture and flavor to be more appealing. Additionally, kale holds up better in the hot soup without wilting.

I absolutely adored it. The flavors were fantastic. I plan on making it again to treat my friend, who shares my passion for hearty soups. Every bite is truly worth it.

I made some adjustments to enhance the flavor of this recipe. Instead of using red pepper flakes, I sautéed sliced fennel bulb along with the onion, which added a unique depth of flavor. I prefer using kale over spinach as it holds up better and maintains its texture. Additionally, I incorporated a can of drained cannellini beans to boost the protein content.