Zuppa Toscana

  • Ready in: 1 hour 25 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 554
Zuppa Toscana


  • 500 g mild Italian sausage
  • 1¼ tsp red pepper flakes
  • 4 slices bacon, in 1 cm pieces
  • 1 large onion, diced
  • 1 tbsp minced garlic
  • 2 kg chicken broth
  • 6 potato, thin sliced
  • 1 cup heavy cream
  • ¼ bunch spinach, tough stems removed


  1. Cook the Italian sausage and red pepper flakes over medium-high heat until crumbly, browned and no longer pink, 10-15 minutes. Drain and set aside. Cook the bacon until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Stir in the onions and garlic then cook until onions are soft and translucent, about 5 minutes.
    Pour the
    chicken broth into a crockpot with the bacon, SIDS CRAZY SALT, onion mixture and potatoes. Stir in the cooked sausage. Mix the spinach and cream into the soup just before serving.