Creamy Copycat Zuppa Toscana

$- 1 pound Italian sausage (mild or spicy) - 4 slices of bacon, chopped - 1 large onion, diced - 3 cloves garlic, minced - 6 cups chicken broth - 3 large russet potatoes, thinly sliced - 1 cup heavy cream - 2 cups kale, chopped - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Olive oil (for cooking) - Grated Parmesan cheese (for serving) Gather these ingredients to create a cozy bowl of Zuppa Toscana. Each item plays a key role in building flavor. The Italian sausage adds a savory depth, while bacon brings a nice crunch. Onions and garlic form a fragrant base, making every bite satisfying. Chicken broth creates a rich, warm base for the soup. Potatoes add heartiness, making it filling and enjoyable. Kale offers a fresh touch, brightening the dish and adding nutrients. Heavy cream gives the soup its creamy texture, making it a true comfort food. Season with red pepper flakes for a little heat and adjust salt and pepper to your liking. A drizzle of olive oil adds richness while cooking. Finally, finish with grated Parmesan for an extra layer of flavor. This blend of ingredients ensures your Zuppa Toscana will be a hit at any table. {{ingredient_image_1}} - Heat olive oil in a large pot. - Cook bacon until crispy. - Remove bacon and retain drippings. Cooking bacon is the first step. The drippings add great flavor to the soup. I use a large pot to get a nice, even cook. When the bacon crisps up, it gives a nice crunch to the soup. Once it's done, I set it aside. That bacon fat is liquid gold for the next step! - Add Italian sausage to the pot. - Brown sausage and remove. Next, I add in the Italian sausage. It adds a spicy kick to the soup. I break it up with my spatula, making sure it gets brown all over. After about 5-7 minutes, it’s ready to go. I remove it from the pot with the bacon. - Sauté onion until translucent. - Add minced garlic and cook until fragrant. Now, it's time for the veggies! I toss in the diced onion next. I sauté until it turns translucent, which takes about 3-4 minutes. Then, I add in minced garlic. I can tell it's ready when the kitchen fills with a lovely smell. This sets the stage for the soup. - Pour in chicken broth and scrape the pot. - Add sliced potatoes and bring to a boil. Now comes the broth. I pour in 6 cups of chicken broth, scraping the pot to get all those tasty bits. Those bits add depth to the flavor. Then, I add thinly sliced potatoes. I bring everything to a boil. This is where the magic starts to happen! - Stir in cooked sausage and bacon. - Add red pepper flakes and simmer. I stir in the bacon and sausage, bringing back all those flavors. This is also when I add red pepper flakes. I love adjusting the spice to my taste. I let it simmer for about 5 minutes, allowing the flavors to mingle. - Incorporate kale and heavy cream. - Season with salt, pepper, and heat through. Finally, I add chopped kale and heavy cream. The kale wilts into the soup, adding a nice green touch. I season with salt and pepper to taste. After heating it through, I take a moment to admire the rich colors in the pot. This soup is ready to warm your soul! - Use a heavy-bottomed pot for even cooking. This helps heat spread well. - Keep an eye on the heat to avoid burning. Too much heat can ruin the dish. - Adjust red pepper flakes for desired spice. Start with a little, then add more. - Allow soup to rest before serving for improved flavors. This helps the tastes meld together. - Serve in warm bowls with Parmesan. This adds a nice touch and flavor. - Pair with crusty bread for a complete meal. The bread soaks up the tasty broth. Pro Tips Choose Your Sausage: For a more robust flavor, opt for spicy Italian sausage. If you prefer a milder soup, stick with the mild version. Perfect Potato Texture: Slice the potatoes thinly to ensure they cook evenly and quickly, giving the soup a creamy texture. Customize Your Greens: Kale is traditional, but feel free to substitute with Swiss chard or spinach for a different flavor profile. Let It Rest: Allow the soup to sit for a few minutes after cooking to enhance the flavors before serving. {{image_2}} You can switch up the meat in Zuppa Toscana. If you want a leaner option, use turkey or chicken sausage instead of Italian sausage. This keeps the flavor but cuts down on fat. For a different twist, try smoked sausage. It adds a rich, savory taste to the soup. If you're looking for a meatless version, it's easy to adapt. Use vegetable broth in place of chicken broth. This will keep the soup hearty and flavorful. You can also replace the meat with mushrooms or beans. Both options add a nice texture and boost the protein. For those who want a dairy-free option, coconut milk works well. It gives a creamy texture and a hint of sweetness. If you're watching calories, swap heavy cream for half-and-half. This change still keeps the soup rich but makes it a bit lighter. Store your Zuppa Toscana in an airtight container for up to 3-4 days. This keeps the flavors fresh and ready for you to enjoy. Make sure it cools down before sealing it up. You can freeze this soup for up to 3 months. However, avoid freezing it with cream. Cream can change texture when thawed. Instead, add the cream when you reheat it. Reheat your Zuppa Toscana on the stovetop. If the soup thickens too much, add extra broth. Stir well to make it creamy and delicious again. Enjoy it hot, just like when you first made it! Yes, it can be made a day in advance for better flavor. When you let the soup sit, the flavors blend beautifully. This makes each bowl even more tasty. Store it in the fridge. Just reheat when you're ready to enjoy it. Spinach or Swiss chard are great alternatives. Both greens will give you a nice texture. Spinach wilts down quickly, so add it later. Swiss chard adds a slightly sweet flavor, making it a good choice. Yes, if you check the sausage and broth for gluten-free options. Many brands offer gluten-free choices. Always read the labels to be sure. This way, everyone can enjoy the soup without worry. Absolutely! Carrots and celery can be excellent additions. They add crunch and flavor. Chop them small, so they cook evenly. You can also add other veggies like bell peppers or zucchini for more variety. This Zuppa Toscana recipe brings together rich flavors from simple ingredients. You learned how to cook crispy bacon, sauté veggies, and build a hearty soup. I shared tips for variations, storage, and serving ideas, making this dish easy to adapt. In the end, this soup is comforting and satisfying. You can enjoy it fresh or store it for later. With these steps, you can create a delightful meal for any occasion. Try it, and you won’t be disappointed!$

Creamy Copycat Zuppa Toscana

A rich and creamy soup inspired by the classic Zuppa Toscana, featuring Italian sausage, bacon, and kale.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 6

Calories 400 kcal

Ingredients

1 pound Italian sausage
4 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
6 cups chicken broth
3 large russet potatoes, thinly sliced
1 cup heavy cream
2 cups kale, chopped
1 teaspoon red pepper flakes
to taste salt and pepper
for cooking olive oil
for serving grated Parmesan cheese

Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the drippings in the pot.
In the same pot, add the Italian sausage, breaking it up with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Remove and set aside with the bacon.
Add the diced onion to the pot and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
Add the thinly sliced potatoes to the pot and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Stir in the cooked sausage, bacon, and red pepper flakes. Allow to simmer for another 5 minutes.
Add the chopped kale and heavy cream to the pot. Stir well and let heat through for about 5 minutes. Season with salt and pepper to taste.
Once heated, remove from heat and allow flavors to meld for a few minutes before serving.

Notes

Serve the soup in warm bowls topped with grated Parmesan cheese and a sprinkle of fresh black pepper. A slice of crusty bread is a great accompaniment!

Keyword creamy, Italian, soup, Zuppa Toscana