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Copycat Zuppa Toscana Soup: Creamy Sausage Potato Soup at Home

A close-up of a creamy bowl of Zuppa Toscana soup featuring sausage, potatoes, kale, and topped with bacon bits and Parmesan.
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Make the comforting, hearty Zuppa Toscana soup you love, just like the restaurant version. This recipe uses Italian sausage, potatoes, and kale in a rich, creamy broth for an easy weeknight dinner.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound red potatoes, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup heavy cream
  • 4 cups chopped kale, stems removed
  • Salt and black pepper to taste
  • 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 it is browned completely. Drain off excess grease, leaving about 1 tablespoon in the pot.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth. Add the sliced potatoes, thyme, and red pepper flakes. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir in the heavy cream and the chopped kale. Cook until the kale wilts, about 3 to 5 minutes. Do not let the soup boil after adding the cream.
  6. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until melted and the soup is slightly thickened. Season with salt and pepper to your taste.
  7. Ladle the creamy sausage potato soup into bowls. Top each serving with the reserved crumbled bacon and extra Parmesan cheese.

Notes

  • For a slow cooker Zuppa Toscana, brown the sausage and bacon first, then combine all ingredients except the cream and kale in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream and kale during the last 30 minutes of cooking.
  • If you want a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the cream.
  • You can substitute turkey bacon for regular bacon to reduce fat content slightly.

Nutrition

Find it online: https://tastethisplate.com/zuppa-toscana-soup-recipe-simple-homemade/