Description
A hearty and flavorful One-Pot Zuppa Toscana Soup, made on the stovetop. This recipe is designed to be better than the Olive Garden version and is perfect for a comforting meal.
Ingredients
Scale
- 1 lb Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 lb potatoes, thinly sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 4 cups packed baby spinach
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Drain excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and water. Add the sliced potatoes, oregano, basil, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For a spicier soup, add more red pepper flakes.
- You can substitute mild or hot sausage based on your preference.
- If you don’t have heavy cream, half-and-half can be used, but the soup will be less rich.
- This recipe can easily be doubled for a larger batch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg