There’s something about a bowl of creamy, sausage-studded soup that feels like a warm hug on a drizzly Tuesday. Copycat Zuppa Toscana brings that Italian-restaurant magic straight to your kitchen tender potatoes, peppery sausage, wilted kale, and just enough cream to make you close your eyes with every spoonful.
I first stirred up this version in 2012 after my daughters begged me to “make the soup from that place” for the third week in a row. The trick I learned after testing it a dozen times? Browning the sausage until it’s almost crispy gives the broth so much more depth than most recipes let on. Now it’s the soup I make when someone needs comfort or when I just want my kitchen to smell like an Italian grandmother lives here.
PrintCopycat Zuppa Toscana Recipe – Easy Homemade Comfort
This Copycat Zuppa Toscana recipe offers a hearty blend of spicy sausage, creamy potatoes, and kale for a wonderful comfort meal. It’s simple to make and perfect for weeknight dinners or slow cooker preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 lb ground spicy Italian sausage mild can be substituted
- 8 slices bacon diced divided
- 1 medium yellow onion peeled and diced
- 2 cloves garlic minced
- 2 Tbsp flour cornstarch can be substituted
- 32 oz chicken stock
- 4 large russet potatoes peeled and diced into ½ inch pieces
- 1 cup heavy cream
- ½ bunch kale a couple of handfuls de-stemmed and torn into bite sized pieces
- Salt and pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Warm a heavy-bottomed pot over medium-high heat and add a little oil. Cook the sausage, breaking it apart until browned, then drain and set aside.
- Use the leftover sausage fat to fry the bacon until it’s crisp, then remove it along with the sausage, leaving about 1 to 1½ tablespoons of bacon grease in the pot.
- Sauté the onion for five minutes, adding the garlic for the last minute.
- Sprinkle the flour over the onion and garlic, stirring well. Gradually pour in the chicken stock while stirring. Add the potatoes and bring the mixture to a boil.
- Let it boil gently for about 15 minutes until the potatoes are tender.
- Stir in the sausage, most of the bacon, heavy cream, and kale, cooking for 5 to 10 minutes until the kale softens.
- Adjust seasoning with salt, pepper, and red pepper flakes if desired. Finish by topping with the remaining bacon before serving.
Nutrition
- Calories: 790
Why You’ll Love This Soup
This is the kind of recipe that makes you look like a total kitchen hero with barely any effort. The broth gets incredibly flavorful from browning the sausage and bacon first something a lot of quick soup recipes skip and the potatoes turn silky-soft without falling apart. It’s hearty enough to feel like a full meal, but it doesn’t sit heavy.
Here’s what makes it a keeper:
- One-pot wonder: Everything happens in your dutch oven, so cleanup is actually manageable on a weeknight
- Flexible timing: You can have it ready in 40 minutes, or use the slow cooker or Instant Pot directions and let it go all day
- Kid-approved: Even picky eaters tend to love the creamy, mild-spicy broth (especially if you use mild sausage)
- Tastes even better the next day: The flavors meld overnight, so leftovers are a gift
Key Ingredients You’ll Need
Most of these are probably already waiting in your pantry or fridge. The star of the show is definitely the spicy Italian sausage it brings so much flavor that you don’t need a long list of spices. I usually grab the bulk kind (not links) so it crumbles easily as it cooks.
Bacon adds smokiness and a little crunch on top, while russet potatoes turn tender and almost creamy in the broth. The kale wilts down into soft, dark green ribbons if you’ve never cooked with it before, don’t worry, it’s super forgiving. And heavy cream is what makes this copycat Zuppa Toscana taste like the restaurant version (though you can lighten it up with half-and-half if you prefer).
| Ingredient | Easy Swap |
|---|---|
| Spicy Italian sausage | Mild Italian sausage or turkey sausage |
| Bacon | Turkey bacon or pancetta |
| Heavy cream | Half-and-half (lighter) or coconut cream (dairy-free) |
| Kale | Spinach or Swiss chard |
| Russet potatoes | Yukon Gold (creamier texture) |
How It All Comes Together
Start by browning the sausage in your pot until it’s crumbly and just starting to get crispy edges that’s where the flavor lives. Drain it well, then fry the bacon in the leftover grease until it’s crisp. Save most of that bacon for topping later (trust me on this).
Next, sauté the onion and garlic in a little of the bacon fat, then sprinkle in the flour to thicken things up. Pour in the chicken stock and add your diced potatoes. Let them simmer until they’re fork-tender about 15 minutes then stir in the cooked sausage, most of the bacon, heavy cream, and kale. The kale will wilt down in just a few minutes, and suddenly you’ve got a pot of creamy, cozy soup that smells like an Italian grandmother’s kitchen.
Timing & Method Options
| Method | Prep Time | Cook Time | Best For |
|---|---|---|---|
| Stovetop | 10 min | 30 min | Weeknight dinners when you’re home |
| Slow Cooker | 15 min | 3–6 hours | Set-it-and-forget-it days |
| Instant Pot | 10 min | 20 min | Fast hands-off cooking |
Serving & Storage Tips
Ladle this into wide, shallow bowls and top each one with a sprinkle of the reserved crispy bacon. A little extra pinch of red pepper flakes is nice if you like heat, and some people love adding grated Parmesan (even though it’s not traditional). Serve it with crusty bread or garlic toast for dipping it’s the kind of meal where you’ll want to soak up every last drop.
Storage: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The potatoes will soak up some of the broth as it sits, so you might want to add a splash of chicken stock when you reheat it. It freezes well for up to 3 months, though the cream can separate slightly just give it a good stir as it warms up and it’ll come back together.
Pro Tip: If you’re meal-prepping, consider storing the bacon separately and adding it fresh when you serve. It stays crispier that way.
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FAQs ( Copycat Zuppa Toscana )
Can I use turkey sausage instead of Italian sausage?
Yes, turkey sausage works great as a lighter alternative. Choose a spiced variety to maintain the bold flavor profile. You may need to add a pinch of fennel seeds or red pepper flakes to boost the taste. The cooking time remains the same.
How do I prevent the cream from curdling?
Keep the heat at medium-low when adding cream and stir constantly. Let the soup cool slightly before adding dairy ingredients. Never bring this recipe to a rolling boil once cream is added, as high heat will cause separation.
What type of potatoes work best?
Red potatoes hold their shape beautifully and won’t break apart during cooking. Yukon Gold potatoes also work well for a creamier texture. Avoid russet potatoes as they tend to fall apart and make the soup cloudy.
Can this soup be made ahead of time?
The base can be prepared up to 2 days ahead without the cream. Store in the refrigerator and add cream when reheating. This prevents separation and maintains the best texture. Reheat gently over medium-low heat.
How long does leftover soup last in the fridge?
Properly stored leftovers keep for 3-4 days in the refrigerator in an airtight container. The cream may separate slightly, but gentle reheating and stirring will bring it back together. Always reheat to 165F before serving.
This copycat Zuppa Toscana comes together in about 40 minutes, and the payoff is immediate creamy broth, tender potatoes, and that intoxicating aroma of browned sausage and garlic that fills your whole kitchen. You’ll love how it turns out every single time, even on your first try. It’s the kind of soup that makes everyone lean in a little closer at the table.
A trick I learned from my mom’s kitchen: if you want even richer flavor, let the soup sit for an hour before serving so the flavors can really marry. You can swap in spinach if kale isn’t your thing, or use turkey sausage to lighten it up without losing that hearty soul. Leftovers reheat beautifully on the stove with a splash of broth sometimes I think day-two bowls taste even better.
I’d love to hear how yours turns out snap a photo and share it, or tell me if this reminds you of a family favorite from your own childhood. Did you grow up with something like this on chilly evenings? Save this recipe for the next time someone you love needs a little comfort in a bowl. There’s nothing quite like homemade soup to remind us all what warmth really tastes like.
