A single serving Zuppa Toscana soup recipe that tastes so much better than any restaurant version! It's easy to make and can be ready in less than 30 minutes!
Cook the bacon in a 2-quart saucepan over medium-high heat, stirring occasionally, until crisp, about 3 minutes. Transfer to a paper towel-lined plate with a fork.
Add the Italian sausage, onions, garlic, and chili powder to the drippings and cook, breaking the sausage up with a spoon, until browned and no longer pink, about 5 minutes.
Pour in chicken broth and add diced potatoes to the pot. Bring to a boil, then reduce heat to medium-low and simmer to cook potatoes, 10-12 minutes.
Add spinach and cook 3 minutes.
Remove from heat and stir in cream. Pour into a bowl and top with crumbled bacon.
Video
Notes
Expert Tips
Uniform Potato Cuts: Make sure to cut the potatoes into even-sized pieces for consistent cooking throughout the soup.
Low-Carb Option: Swap out the potatoes for cauliflower florets if you're aiming for a lower carb count.
Sausage Choices: While the recipe calls for mild Italian sausage for balanced flavor, feel free to switch it up with spicy Italian, turkey sausage, or even chorizo to tailor the heat to your liking.
Cheese Toppings: Elevate your soup with a sprinkle of shredded Parmesan or your preferred cheese right before serving.