This savory soup blends spicy Italian sausage with crispy bacon, tender russet potatoes, and nutrient-packed kale in a silky, cream-infused broth that warms you from the inside out. Each spoonful delivers a satisfying medley of smoky, creamy flavors with a hint of garlic and spice. Enjoy this Zuppa Toscana Soup.

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This is one of my fave recipes to ever come by. I recently came across this BEST Copycat Zuppa Toscana Recipe and had to try it out.

It starts with browning 1 lb of spicy Italian sausage and 4 chopped slices of bacon until they both get really crispy. Then I toss in a medium diced yellow onion and 2-3 minced garlic cloves to give it that deep, savory flavor.

I always add 4 large thinly sliced russet potatoes and let them absorb all the flavors from 4 cups chicken broth and 2 cups water. The real magic comes when I stir in about 1 to 1 1/4 cups heavy cream making the broth so silky and creamy.

Finally I add a bunch of kale with the stems removed and a pinch of red pepper flakes, plus salt and pepper to taste. Each spoonful gives you a solid hit of protein and vitamins, making it a hearty, Tuscan inspired meal thats really satisfying.

Why I Like this Recipe

I love this recipe because the creamy broth mixed with the spicy sausage and crispy bacon always reminds me of my favorite Italian restaurant soup. I also really dig how the tender potatoes and kale add a hearty feel without makin it too heavy. I like that its super simple to throw together and fills my whole kitchen with this amazing, warm smell that makes me crave home cooked meals instantly. Plus, I enjoy being able to play around with the cream level to get it just the way I like it, which makes it even more special for me.

Ingredients

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Spicy Italian sausage: Provides robust protein and spice, lifting the soup flavor high.
Bacon: Offers smoky fat and savory crunch, pairing perfectly with creaminess.
Russet potatoes: Supply hearty carbohydrates and a smooth texture to the dish.
Yellow onion: Adds subtle sweetness and fiber for a balanced flavor profile.
Garlic: Enhances overall flavor while contributing natural health benefits.
Kale: Bursting with vitamins and fiber, it keeps the meal feeling light.
Heavy cream: Brings rich, velvety texture for a truly comforting finish.

Ingredient Quantities

1 lb spicy Italian sausage (remove the casing and crumble it)

4 slices bacon, chopped

4 large russet potatoes, thinly sliced

1 medium yellow onion, diced

2-3 cloves garlic, minced

1 bunch kale, stems removed and roughly chopped

4 cups chicken broth

2 cups water

1 to 1 1/4 cups heavy cream

Salt and pepper to taste

A pinch of crushed red pepper flakes (optional)

How to Make this

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1. In a big pot over medium heat, cook the chopped bacon until it gets crispy then remove excess grease if needed.

2. Add the crumbled sausage to the same pot and cook until it’s browned, stirring often.

3. Throw in the diced onion and let it soften for about 3-4 minutes.

4. Stir in the minced garlic and cook for another minute.

5. Add the thinly sliced potatoes along with the chicken broth and water then bring to a simmer.

6. Let the potatoes cook for around 15 to 20 minutes or until they’re just tender, stirring occasionally.

7. Pour in the heavy cream (start with 1 cup and add up to 1 1/4 cups if you like it creamier) and let it warm through.

8. Add the roughly chopped kale and stir until it wilts, about 5 minutes.

9. Season with salt and pepper, and if you want a little extra heat, add a pinch of crushed red pepper flakes.

10. Serve hot, enjoy this hearty, creamy soup with a side of crusty bread if you like.

Equipment Needed

1. A big pot or Dutch oven for cooking the meat and making the soup
2. A slotted spoon or regular spoon to help remove excess bacon grease
3. A sharp knife for chopping bacon, onions, garlic, potatoes, and kale
4. A sturdy cutting board to prep all the veggies and meats
5. A set of measuring cups to accurately portion the chicken broth, water, and heavy cream
6. A wooden spoon for stirring the ingredients while they cook
7. A ladle for serving hot soup directly from the pot

FAQ

Q: Do I have to remove the casing from the Italian sausage?

A: Yeah, you'll need to remove the casing and crumble the sausage for even cooking and flavor distribution.

Q: Can I use a different type of greens instead of kale?

A: Sure, you can substitute kale with spinach or Swiss chard. Just keep in mind that the texture and taste might change a bit.

Q: Can I use less heavy cream or maybe substitute it?

A: You can adjust the heavy cream amount if you want a lighter soup. Some people use half-and-half but know that it might not be as rich as the original.

Q: How do I make sure the potatoes are perfectly cooked?

A: Just slice them thinly and add them in early with the onions to give them enough time to become tender without falling apart.

Q: Is it necessary to add bacon to the recipe?

A: While bacon definitely adds a great smokey flavor, you can skip it if you prefer a lighter version. Just keep in mind the flavor profile will change a bit.

BEST Copycat Zuppa Toscana Recipe Substitutions and Variations

Spicy Italian sausage: You can swap it for ground turkey sausage or even mild Italian sausage if you prefer less heat.
Bacon: Try using turkey bacon or pancetta if you want a leaner version or a slightly different smoky flavor.
Russet potatoes: Yukon Gold or red potatoes work fine if you can’t find russets – they add a nice creamy texture too.
Heavy cream: You could mix half-and-half with a little bit of uncooked white flour to mimic the thickness, or even use coconut cream for a dairy-free twist.

Pro Tips

1. Make sure you crisp the bacon real good before adding the sausage, cuz if you don’t get rid of too much grease then it might make the soup too oily.
2. When adding the potatoes, be careful not to overcook em; thin slices can fall apart if they cook too long, so keep a close eye on them.
3. Do a taste check before the cream and adjust your seasonings, like salt, pepper and that pinch of red pepper flakes, so you get the perfect balance of flavors.
4. If you want the kale to keep some texture, stir it in just at the end and try not to let it cook too long, otherwise it might get mushy and dull the taste.