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Copycat Zuppa Toscana Soup: Creamy Sausage and Potato Comfort

A close-up shot of a hearty bowl of Zuppa Toscana soup, featuring sausage, potatoes, kale, bacon, and parmesan cheese.
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Make the famous restaurant-style Zuppa Toscana soup at home. This hearty, creamy soup features Italian sausage, potatoes, and kale in a rich broth, perfect for an easy weeknight dinner.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound red potatoes, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 4 cups fresh kale, stems removed and chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Cook, breaking it up with a spoon, 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 sliced potatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  6. Stir in the heavy cream and chopped kale. Cook for another 5 minutes, or until the kale wilts and the soup is heated through. Do not boil after adding the cream.
  7. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until melted and the broth is creamy.
  8. Ladle the soup into bowls. Top each serving with the reserved crumbled bacon and extra Parmesan cheese.

Notes

  • For a slow cooker version, brown the sausage and bacon first, then combine all ingredients except the cream and kale in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and kale during the last 30 minutes of cooking.
  • To make this a low-carb or keto Zuppa Toscana, substitute the potatoes with cauliflower florets and use spinach instead of kale.
  • This soup tastes best when made a day ahead, allowing the flavors to fully meld.

Nutrition

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