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Copycat Zuppa Toscana Soup: The Best Creamy Sausage and Kale Recipe

A close-up, overhead view of a hearty bowl of Zuppa Toscana soup topped with bacon, kale, and Parmesan cheese.
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You can make the famous restaurant-style Zuppa Toscana Soup at home. This recipe delivers the rich, creamy broth, spicy Italian sausage, tender potatoes, and fresh kale you crave, perfect for a cozy weeknight meal.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 pound red potatoes, thinly sliced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 5 ounces fresh kale, stems removed and chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving

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 it 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. Break the sausage apart with a spoon and cook until it is fully browned. Drain off any 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. Add the sliced potatoes, chicken broth, Italian seasoning, and red pepper flakes (if using) to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  6. Stir in the water and heavy cream. Bring the soup back to a gentle simmer. Do not allow the soup to boil after adding the cream.
  7. Stir in the chopped kale and cook until the kale wilts, about 3 to 5 minutes.
  8. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until melted and smooth.
  9. Taste the soup and add salt and pepper as needed.
  10. Ladle the Zuppa Toscana soup into bowls. Top each serving with the reserved crisp bacon and extra Parmesan cheese.

Notes

  • For a Low-Carb or Keto version, substitute the potatoes with cauliflower florets cut into small pieces. Add the cauliflower at the same time you add the broth.
  • If you prefer a less spicy soup, use sweet Italian sausage instead of hot Italian sausage.
  • You can prepare this as a Slow Cooker Zuppa Toscana by browning the sausage and bacon first, then combining 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.

Nutrition

Find it online: https://yumdrizzle.com/zuppa-toscana-soup-easy-recipe/