Description
Copycat Zuppa Toscana Recipe: Creamy, hearty, and flavorful soup with sausage, potatoes, kale – a crowd-pleasing comfort dish.
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed (spicy or mild, depending on preference)
- 1 large onion, finely diced (about 1½ cups)
- 4 cloves garlic, minced (about 2 tablespoons)
- ½ teaspoon red pepper flakes (adjust to taste)
- 4 cups (950ml) chicken broth
- 3 large russet potatoes (about 1½ pounds/680g), thinly sliced into ¼-inch pieces
- 4 cups (100g) fresh kale, stems removed and roughly chopped
- 1 cup (240ml) heavy cream
- 2 tablespoons (30ml) bacon bits (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup (25g) grated Parmesan cheese, for serving
Instructions
- Step 1: Brown the Sausage Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into bite-sized pieces with a wooden spoon. Cook until nicely browned and no longer pink, about 7-8 minutes. The sausage will release its flavorful oils, creating the foundation for your Copycat Zuppa Toscana. Resist the urge to stir constantly—letting the meat sit develops better browning.
- Step 2: Add Aromatics Add the diced onions to the pot with the sausage and sauté until they become translucent, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Be careful not to burn the garlic, as it can quickly become bitter. This aromatic base gives your Zuppa Toscana its characteristic depth.
- Step 3: Build the Soup Base Pour in the chicken broth, using your wooden spoon to scrape up any browned bits from the bottom of the pot—these contain concentrated flavor! Add the sliced potatoes, bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 10-15 minutes, until the potatoes are fork-tender but not falling apart.
- Step 4: Finish with Kale and Cream Once the potatoes are tender, stir in the chopped kale and simmer for 5 minutes until it wilts but retains its bright color. Reduce the heat to low and slowly stir in the heavy cream. Allow the soup to gently heat through for 2-3 minutes, being careful not to boil (which could cause the cream to separate). Season with salt and pepper to taste.
- Step 5: Serve and Garnish Ladle your finished Copycat Zuppa Toscana Recipe into warm bowls. Top each serving with a sprinkle of Parmesan cheese and bacon bits if desired. The cheese will melt slightly into the hot soup, adding another dimension of savory richness to your homemade Tuscan soup. Serve immediately with crusty bread for dipping.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 920mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 90mg