Zuppa Italiano

Zuppa Italiano

This five star recipe is one you’ll want to slurp down. The broth is bursting with flavor. Each bite is a mouthwatering treat. The ingredients include: sweet onion, garlic, chicken broth, potatoes, heavy cream, baby spinach, bacon, cornstarch and flour. However, it’s not just the ingredients that make this recipe shine. The finale is also dependent on each specific step.

In the first step, the author states “There are several variations of this recipe and they make some classic blunders that aren’t the end of the world but could be easily avoided.” To be sure you get this one right, follow these detailed steps to a tee. For example: The author recommends mincing the garlic, dicing the onion and de-stemming the spinach.

When you’re all finished, this recipe make about 6-8 servings and when it comes to the “scale of easiness” it’s rated “moderate.” However, if you follow the steps they’ll lead down the path to a flavorful meal. You can serve as a side or as the main dish. Maybe add a bread stick and a side salad to compliment it.

Now, there is one catch to this recipe. You must have a Dutch oven at your availability. It’s required in order to complete the recipe. You can’t even move on to the second step unless you have a Dutch oven. If you don’t have one, buy one or borrow one because this recipe is worth trying.

Description by Ashley Horst

You want a tasty Italian soup? Then look no further!

[ingredients title=”Ingredients”]

  • 1.5lbs Italian Sausage
  • 1.25tsp Crushed Red Pepper
  • 1 Large Sweet Onion Diced or Sliced both (work fine)
  • 1Tbs Garlic Minced
  • 65oz Chicken Broth
  • 6 medium Potatoes Sliced Thin or Small 1/2 Chunks
  • 1 cup Heavy Cream
  • 5 Handfuls Baby Spinach Remove Stems
  • 4 Strips Bacon Cut in to 1/2
  • 2Tbs Cornstarch
  • 2Tbs Flour


[directions title=”Directions”]

  1. *This recipe requires a dutch oven.* Ok, We are going to really break this down for you so that this recipe turns out the best that it possibly can! There are several variations of this recipe and they make some classic blunders that aren’t the end of the world but could be easily avoided.
  2. Dice your onion, mince the garlic, de-stem your spinach, and set them aside separately.
  3. The yucky part… Cut bacon in to 1/2″ pieces. Remove casing from sausage.
  4. Place bacon in dutch oven and cook until slightly crispy.(about 5 minutes) When its done drain it, return it to the stove and then add sausage and red pepper flakes, cook over medium heat until its crumbly and no longer pink. (about 10 minutes.) Stir in onion and garlic. Cook until onion is translucent.
  5. Add chicken broth to the meat and onion mix. Bring to a boil over high heat then add potatoes, boil for 20 minutes. When the potatoes are done they should break apart very easily with a fork.
  6. While the potatoes are doing their thing… Take your heavy cream and pour it in a small mixing bowl. Add your cornstarch and flour. Mix very well with a whisk until the chunks are gone and set it aside.
  7. When the potatoes are done reduce heat to medium. If you did slices then grab a plastic spatula and break up the potato in to pieces. Stir in cream mixture and cook a few more minutes. Skim off any excess fat if possible. Some will still remain no matter how hard you try to remove it.
  8. Stir in spinach leaves and serve.
  9. I highly recommend topping this with Parmesan cheese! This recipe would also be fantastic with Gnocchi’s instead of potatoes.


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