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Ultimate Copycat Zuppa Toscana Soup

Close-up of a creamy bowl of zuppa toscana soup topped with potatoes, sausage, kale, and crispy bacon.
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Make this creamy, hearty Zuppa Toscana Soup at home. This recipe closely matches the popular restaurant version using Italian sausage, potatoes, and kale in a rich broth.

Ingredients

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  • 1 pound spicy Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound russet potatoes, thinly sliced or diced small
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk (or almond milk for a lighter version)
  • 2 cups chopped kale, stems removed
  • Salt and black pepper to taste

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the Italian sausage to the pot. Break it up with a spoon and cook until browned. Drain off excess grease.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth. Add the potatoes, Italian seasoning, and red pepper flakes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  6. Stir in the heavy cream and milk. Heat through gently; do not allow the soup to boil after adding the dairy.
  7. Add the chopped kale. Cook just until the kale wilts, about 2 to 3 minutes.
  8. Taste the soup and season with salt and pepper as needed.
  9. Ladle the soup into bowls and top each serving with the reserved crispy bacon pieces.

Notes

  • For a slow cooker method, brown the sausage, bacon, onion, and garlic on the stovetop first. Transfer everything to the slow cooker, add broth and seasonings, and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in cream, milk, and kale during the last 30 minutes of cooking.
  • For a lighter soup, substitute the heavy cream with an equal amount of half-and-half and use unsweetened almond milk instead of whole milk.
  • Slice the potatoes very thinly so they cook quickly and break down slightly to naturally thicken the soup.

Nutrition

Find it online: https://recipesfleet.com/zuppa-toscana-soup-copycat-recipe/