ZUPPA TOSCANA SOUP
Cook sausage, garlic, onion, bacon, seasoning, and red pepper flakes in a soup pot until browned. Pour a little chicken broth into your pot and scrape the bits on the bottom of the pan.
Add the rest of your chicken broth and water.
Add your potatoes and cover on medium heat to get your potatoes tender.
Once potatoes are fork-tender, add the heavy whipping cream and let simmer.
About 5 minutes before serving, stir in your spinach. Let the spinach cook down and serve with parmesan sprinkled on top.
Note:
You can replace the bacon with bacon bits. Also, you can return the potatoes with cauliflower to make them more keto-friendly. Now with me, I use more parmesan because I love cheese. I mean, I love it a lot. There are times when I add another pound of sausage and fewer potatoes.
Zuppa Toscana is one of those comfort meals that warms you from the inside out. It’s perfect on cold days or when you just need something cozy. The flavor combo of sausage, bacon, garlic, and cream is hard to beat. You can absolutely tweak it to fit whatever lifestyle or dietary need you’re working with. I’ve even made it dairy-free before by using coconut milk instead of cream—it changes the flavor slightly, but it still works in a pinch. Sometimes I throw in mushrooms or zucchini for an extra veggie kick. This soup also freezes really well, so double the batch and save some for later!
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