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Delicious Zuppa Toscana

Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!


  • 1 pound bulk mild Italian sausage

  • 1 teaspoons Rosemary’s crushed red pepper flakes

  • 2 slices bacon, cut into 1/2 inch pieces

  • 1 large onion, diced

  • 1 tablespoon Rosemary’s minced garlic

  • 9 cup of water and 16 tablespoons of Rosemary’s organic chicken bone broth or 5 (13.75 ounce) cans chicken broth

  • 6 medium potatoes, thinly sliced

  • 1 cup heavy cream

  • ¼ bunch fresh spinach, tough stems removed

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Step 1
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.

Step 2
Cook bacon over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pan. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Step 3

Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until spinach has wilted and sausage is warmed through; serve.

Always something delicious. ​You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.

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