Zuppa Toscana For One
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!
Servings: 1 bowl
- 1 slice bacon
- 1 link Italian sausage , casing removed
- ¼ cup chopped onions
- 1 clove garlic , minced
- ⅛ teaspoon chili powder
- 1 cup low sodium chicken broth
- 1 small Russet potato , peeled and diced
- 1 cup fresh spinach
- ¼ cup heavy cream
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.
- Cut the potatoes the same size to ensure even cooking.
- To make a low carb Zuppa Toscana, use cauliflower florets instead of potatoes.
- In order to control the spiciness of this soup, we opted for using mild Italian sausage. Please feel free to use spicy Italian sausage or try turkey sausage, chorizo, or another favorite sausage.
- If you'd like a cheesy variation, consider adding shredded Parmesan or another cheese of choice as a soup topping.
Serving: 1serving | Calories: 689kcal | Carbohydrates: 16g | Protein: 27g | Fat: 53g | Saturated Fat: 25g | Cholesterol: 181mg | Sodium: 800mg | Potassium: 1342mg | Fiber: 3g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 3mg