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« Zuppa Toscana »


Happy Thursday, Soupers! So much talk online lately about « Zuppa Toscana » that we decided to whip us our own version today for lunch, and it was delish!

We don’t have to feel sick to enjoy a delicious chicken soup. It’s light, easy and too good. While we have used mostly fresh ingredients, you don’t have too. Canned corn and frozen spinach work really well. And if you prefer another green besides, we find that either Swiss chard or kale work just as well. If you really want to increase thickness further, just very slowly add a lightly beaten egg into the soup while stirring continuously. If you’re really daring, add a hearty green like collard greens. You can eat meals like this almost the entire year!


Measurement Conversion Chart

1 lb Italian Sausage
6 Slices of Bacon
1 lb chicken breast chopped
1 cup Spinach (fresh)
4 medium potatoes
1 stalk of celery chopped
1 can Cannellini Beans
1 medium carrots (raw) peeled
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
3 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
3 bay leaves
1 spring, thyme
1 tablespoon, spicy paprika
1/8 teaspoon, turmeric
2 cups Parmesan Cheese
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 squeeze lemon
1 bunch parsley
1 tbs butter
1 tbs crème fraîche

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 0min
  • Meal Time Flexitarien
  • Serves 4


  1. With olive oil, brown the chicken breast on both sides. Remove from heat.
  2. Brown Italian sausage and bacon. Remove from heat and keep the drippings.
  3. Add spices and bring stock to a boil with bouillon. Add browned chicken, balsamic vinegar, paprika and bay leaves to the stock and cook on low heat.
  4. Add bacon and Italian sausage to the stock.
  5. Saute chopped onions, carrots, leeks, garlic, shallots and spinach and then add to the broth.
  6. Add salt and pepper to taste and cook for about 45 minutes.
  7. Near the end of cook time (ten minutes), remove the bay leaves and thyme.
  8. Stir in butter and crème fraîche. Simmer it gently for a couple of minutes.
  9. Finish with a splash or lemon juice and parsley and serve in a bowl.

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