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Super Delicious is a non-fiction production company founded in 2003 by the Super D three, Cara Tapper, Adam Cohen, and Joanna Vernetti. Starting with comedy reality for MTV with “The Assistant” and then moving on to “Amnesia,” a prime time game show for NBC as well as house-based reality shows “70’s House” for MTV and “Farmer ...
Jul 29, 2021 · Find easy dinner ideas to make all week long. Each dish preps fast—in 30 minutes max. We threw in some super easy slow-cooker recipes, too!
- Overview
- What’s In Zuppa Toscana?
- How to Make Zuppa Toscana
- What to Serve With Zuppa Toscana
- How to Store Zuppa Toscana
- Can You Freeze Zuppa Toscana?
- Allrecipes Community Tips and Praise
- Ingredients
- Directions
- Editor's Note
Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!
This zuppa toscana recipe is hearty, flavorful, and delicious — not to mention identical to a popular menu item at a certain chain restaurant!
These are the ingredients you’ll need to make this hearty zuppa toscana recipe:
This meaty zuppa toscana soup calls for both mild Italian sausage and bacon.
Crushed red pepper flakes and fresh garlic lend bold, spicy flavor.
You’ll need an onion, six potatoes, and fresh spinach.
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade zuppa toscana:
Cook the Italian sausage with the red pepper flakes.
Cook the bacon, then cook the onion and garlic in the bacon drippings.
Add the broth and bring to a boil, then add the potatoes and simmer.
Pair this zuppa toscana with a crusty bread, such as our top-rated French Bread. For a complete dinner, explore our collections of
Here are a few of the recipes you’ll find:
Store your leftover (cooled) zuppa toscana soup in a shallow, airtight container in the fridge for up to three days. Reheat thoroughly in the microwave or on the stove.
Yes, you can freeze zuppa toscana soup for up to three months. Thaw in the refrigerator overnight, then reheat gently (but thoroughly) on the stove.
“Was excellent. Will add to rotation during cold months. I did use hot Italian sausage and added Romano to the broth at the end for extra flavor.”
“The trick here is to refrigerate after cooking and eat it the day after,” according to
“The flavor was even better and more savory the second day.”
“I have made this recipe for years now just as written,” says
1 pound bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
5 (13.75 ounce) cans chicken broth
6 medium potatoes, thinly sliced
¼ bunch fresh spinach, tough stems removed
Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Please note the differences in serving size and the substitution of lacinato kale for spinach when using the magazine version of this recipe.
- Lunch
- 2 min
- 554
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Sep 6, 2016 · Packed with quickie breakfasts, one-pot meals, slow-cooker recipes, last-minute drinks and desserts, and so much more, I hope this book inspires you to skip the drive-thru lane and whip up these super speedy meals instead! There’s 100 recipes, with some of my favorites here: Strawberry and Cream Smoothie Bowl (P. 16)
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