I find this soup super comforting and it’s so delicious that it’s one you will go back to time and time again!
Zuppa Toscana Soup with Easy Cheesy Rosemary Crescents
Comfort food at it's finest! This delicious soup is packed with flavor and will be enjoyed by the entire family. It goes great with the cheesy rosemary crescents.
Zuppa Toscana Soup
- 4 slices bacon diced
- 1 lb spicy Italian sausage remove the casing
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 yellow onion diced
- 4 cups chicken broth
- 3 russet potatoes peeled & thinly sliced
- 3 cups baby spinach
- 1 ½ cups heavy cream
- salt & pepper to taste
Easy Cheesy Rosemary Crescents
- 1 (8) oz can of crescent dinner rolls
- 4 sticks mozzarella string cheese cut in half
- 2 tbsp fresh rosemary chopped
- ¼ cup Parmesan cheese grated
Preheat oven to 350° for the Crescents
In a large pan cook bacon until crispy and set aside on top of a paper towel.
Gather all the ingredients for the soup: sausage, olive oil, garlic, onion, chicken broth, potatoes, baby spinach, heavy cream, and salt & pepper.
In a large soup pot, brown the sausage and break it up into small pieces for about 5 minutes. Drain the fat and set aside.
Skin and cut up the potatoes in ¼ inch slices.
In the same soup pot add the olive oil and heat up the pot on medium heat. Add the garlic and onion. Stir frequently and cook until the onions are translucent for 3 minutes.
Stir in the chicken broth and bring the soup to a boil. Then add the potatoes and cook until tender for around 10 minutes.
Once, the potatoes are tender, add back in the sausage and put in the spinach and cook until the spinach has wilted.
Reduce the heat and stir in the heavy cream.
Cook until heated through for about 1 minute.
Season with salt and pepper and garnish with bacon.
Serve while hot and Enjoy!
Cheesy Rosymary Crescents
Gather all the ingredients for the crescents: 4 sticks of mozzarella string cheese, rosemary, and Parmesan cheese. Make sure you have preheated your oven to 350°. You can start to assemble the rolls while the soup is cooking to save time.
I had my mini chef, Tyler's help to make the crescents. Line a baking sheet with parchment paper and spray the paper with cooking spray. Separate the dough into 8 triangles.
Place ½ of the string cheese onto the wide end of each dough triangle.
Sprinkle each string cheese with ¼ tsp of rosemary and ¼ tsp of Parmesan cheese.
Roll up each, starting at the wide end until you get to the opposite point. Place on the cookie sheet. Top with the remaining rosemary and Parmesan cheese.
Bake 12-14 minutes until golden brown.
Serve immediately with the Zuppa Toscana Soup and Enjoy!
The original recipe was adapted from the Recipe Critic but I found in on North Carolina Charm’s Blog and it can be found HERE.