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Close-up of a creamy Zuppa Toscana Copycat soup with sausage, potatoes, kale, and bacon pieces.

Zuppa Toscana Copycat

This recipe makes a copycat version of Zuppa Toscana soup. It serves 8 people.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 bowls
Course: Soup
Cuisine: Italian
Calories: 458
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 oz bacon chopped
  • 1 lb Italian Sausage Hot variety
  • 10 large cloves garlic peeled and minced or pressed
  • 1 medium onion finely diced
  • 6 cups chicken broth/stock 48 oz
  • 4 cups water 32 oz
  • 5 medium russet potatoes peeled and chopped into 1/4" thick pieces
  • 6 cups kale leaves stripped and chopped
  • 1 cup whipping cream
  • to taste Salt and black pepper
  • to serve Parmesan cheese optional

Equipment

  • Large pot or dutch oven (5.5 qt)

Method
 

  1. In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5 to 7 minutes). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
  2. Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 minutes). Remove to paper towel lined plate.
  3. Finely dice onion and add to the pot. Sauté 5 minutes or until soft and golden then add minced garlic and sauté 1 minute.
  4. Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13 to 14 minutes or until easily pierced with a fork.
  5. When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
  6. Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.

Nutrition

Calories: 458kcalCarbohydrates: 29gProtein: 19gFat: 31g

Notes

This recipe makes 8 servings.

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