Zuppa Toscana Soup
Updated: Feb 12
With a blend of sausage and ground beef, this is a heartier version (and maybe a little more country) of the classic Italian soup, and perfect to warm up with on a frigid winter day.
Living in Oklahoma.. I'm not used to long lasting frigid temps. And the threat of more than an inch or two gets me in gear to stock up on groceries so I don't have to leave the house.
It's not that I mind the cold, it's just that I'd rather sit by a cozy fire and enjoy it from the inside looking out!
This Zuppa Toscana soup has been such a hit in our house. It's meaty and hearty, super filling, and the perfect warm dish to serve when the temperatures drop to near freezing and below.
I also love that it only takes one pot to cook it in! Who doesn't love a meal that comes with an easy cleanup? It keeps well too, and gets even better on the second and third day. I usually make a big pot to last us all weekend.
Making Zuppa Toscana
Get your stock pot on the stove, and brown together a pound each of ground beef and ground sausage. While this is cooking, slice and dice your bacon. I like little squares because it cooks evenly and makes for perfect bite size pieces.
Once the sausage and beef are done, drain and place in a bowl and set aside so you can fry up the bacon.
While your bacon is cooking, chop your onion and garlic, and wash, peel and dice your potatoes.
Once the bacon is done, drain (but reserve one tablespoon of grease) and sit aside with the other meat.
Add the grease back to the pot, and toss in your onion and garlic. Sauté until fragrant.
Add in 2 tablespoons of flour, stirring constantly. It will start to thicken into a paste... if you've ever made gravy, you'll know your making your roux. So keep stirring until the paste starts to turn a dark golden color and gives off a slightly nutty aroma.
Slowly add in the chicken broth. I like to start with about a cup, stirring until it really starts to thicken before adding in the remaining broth.
Once you've added all 64 ounces of the broth, crank that baby up to a full boil, and add in your potatoes.
I like to season my diced potatoes with some salt, pepper and Italian seasoning before dumping them into the pot.
Keep boiling for 10-15 minutes, or until the potato pieces are easily pierced with a fork.
Here's a fun trick:
Using a slotted spoon, remove about a spoonful of potatoes and mash them on a plate using a fork, then add them back to the still boiling soup. This will help thicken it up. Give it a final stir and turn down the heat to medium.
Now add in the heavy cream, all the meat and two heaping handfuls of fresh spinach.
Cover and cook for an additional 10-15 minutes and serve!
Is this the healthiest soup? Absolutely not.
But it warms my soul and I bet it will help warm yours, too!
Here's a printable for ya!