by Sheryl

Prep: 25 mins | Cook: 1 hr. | Total: 1 hr. 25 mins | Servings: 6 | Yield: 6 servings

Homemade super delicious Zuppa Toscana made with a few ingredients oppose to the classic but tastes as good. A copycat that is much cheaper and still loaded with the same goodness. This dish has the same restaurant-quality, made heartier and more flavorful in a fraction of a price.


1-pound bulk mild Italian sausage
1 ¼ teaspoon crushed red pepper flakes
4 slices bacon, cut into 1/2-inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounces) can chicken broth
6 medium (2-1/4″ to 3″ dia, raw) s potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed


Step 1: Cook the Italian sausage with red pepper flakes in a Dutch oven over medium-high heat for about 10 to 15 minutes or until brown and crumbly. Drain any unwanted grease and set aside.

Step 2: In the same skillet, cook the bacon for about 10 minutes or until crispy. Drain excess grease but leave around 2 tbsp of grease in the pan.

Step 3: Saute the garlic and onion. Cook for approximately 5 minutes or until the garlic is fragrant and the onions are translucent.

Step 4: Add in the chicken broth and let the mixture boil over high heat.

Step 5: When boiling, add in the potatoes and continue to cook for 20 minutes more or until the potatoes are fork-tender.

Step 6: Adjust the heat to medium before adding in back the cooked sausage followed by heavy cream. Mix well until incorporated.

Step 7: Before serving, top with spinach. Enjoy!

Nutrition Facts:

Per Serving: 554 calories; protein 19.8g 40% DV; carbohydrates 45.8g 15% DV; fat 32.6g 50% DV; cholesterol 98.9mg 33% DV; sodium 2386.4mg 96% DV.

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