Creamy Tuscan Copycat Zuppa Toscana Soup
If you love a cozy, comforting bowl of soup, you’ll adore this Creamy Tuscan Copycat Zuppa Toscana Soup. Packed with tender potatoes, savory sausage, and fresh kale and spinach, all swimming in a rich and creamy broth. This recipe is the perfect way to bring restaurant-quality flavor right to your kitchen. It’s surprisingly simple to make, and every spoonful is loaded with heartwarming goodness. Whether it’s a chilly evening or just a craving for something satisfying, this soup is guaranteed to hit the spot.
INGREDIENTS YOU’LL NEED:
- 1 lb Italian Sausage (ground, hot can be substituted): Brings a savory and flavorful element, with the option to adjust the heat.
- 6 Slices Bacon (fried crispy, chopped, divided): Adds smoky, crispy texture and enhances the richness of the soup.
- 1 Onion (peeled and diced): A classic aromatic that builds the soup’s flavorful base.
- 2 Cloves Garlic (minced): Delivers a subtle, aromatic kick to the dish.
- 2 Tbsp Flour: Thickens the soup to create a velvety texture.
- 32 oz Chicken Stock: Provides a savory and rich broth base for the soup.
- 3 Red Potatoes (peeled and diced into ½-inch pieces): Adds heartiness and absorbs the flavors of the broth.
- 1 cup Heavy Cream: Contributes to the creamy and indulgent consistency of the soup.
- 2 Cups Kale (de-stemmed and torn into bite-sized pieces): Adds vibrant color and a nutritious touch.
- 2 Cups Spinach: Enhances the greens, creating a balanced and wholesome soup.
- Salt and Black Ground Pepper (to taste): Essential seasonings to enhance the soup’s overall flavor.
- Pinch Red Pepper Flakes (optional): Offers a subtle heat for those who enjoy a bit of spice.
ZUPPA TOSCANA COPYCAT RECIPE IS A FAMILY FAVORITE:
- This soup is always a hit with my family because it’s warm, comforting, and packed with hearty ingredients like sausage and potatoes.
- I love how it brings everyone together around the table, especially on chilly nights—it’s like a bowl of coziness!
- The blend of creamy broth, crispy bacon, and fresh greens makes it a dish everyone can enjoy, even the picky eaters.
HOW TO PREPARE COPYCAT TUSCAN ZUPPA TOSCANA?
Time needed: 45 minutes
- Cook the Bacon and Sausage:
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the bacon to a plate lined with paper towels, leaving about 1 tablespoon of the rendered fat in the pot.
Add the Italian sausage to the pot and cook over medium heat, breaking it into small crumbles with a spoon. Cook until browned and fully cooked. Remove the sausage and set it aside. - Sauté the Aromatics:
In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Make the Roux:
Sprinkle the flour over the onions and garlic, stirring to combine. Cook the mixture for about 1 minute to remove the raw flour taste. - Add the Stock and Potatoes:
Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the diced potatoes and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender. - Stir in the Cream, Meats and Greens:
Add the heavy cream, stirring to combine. Return the cooked sausage and half of the crispy bacon to the pot. Stir in the kale and spinach. Allow the greens to wilt for 2-3 minutes. - Season, Serve and Garnish:
Season the soup with salt, black pepper, and a pinch of red pepper flakes, if desired. Ladle the soup into bowls and garnish with the reserved crispy bacon.
Serve hot with crusty bread or a side salad for a complete meal.
FAQ – FREQUENTLY ASKED QUESTIONS:
If you don’t have bacon, pancetta or turkey bacon works well. You can also omit it for a lighter version.
Peeling is optional; leaving the skin on adds texture and nutrients. Use well-scrubbed potatoes if keeping the skin.
Swap out the potatoes for chopped cauliflower florets if you are following a low-carb way of eating.
Substitute heavy cream with coconut milk or a dairy-free cream alternative.
Yes, omit the sausage and bacon, use vegetable stock, and add white beans or mushrooms for protein.
TUSCAN ZUPPA TOSCANA SOUP RECIPE ADD-INS AND VARIATIONS:
- Swap kale for other greens: If I don’t have kale, I’ll use spinach, Swiss chard, or even collard greens. They all bring their unique flavors and textures to the soup.
- Use mild sausage instead of hot: Sometimes, I want less heat, so I switch to mild Italian sausage and add a sprinkle of red pepper flakes to control the spice level.
- Replace bacon with turkey bacon or pancetta: When I’m looking for a leaner option or a slightly different flavor, I go for turkey bacon or pancetta instead of regular bacon.
- Try sweet potatoes instead of red potatoes: For a slightly sweeter twist, I’ve used sweet potatoes in place of red potatoes, and it works wonderfully.
- Make it dairy-free: If I’m serving someone who avoids dairy, I’ll replace the heavy cream with coconut milk or another non-dairy cream substitute.
- Add beans for extra protein: Sometimes, I’ll toss in a can of cannellini or white beans to make the soup heartier and stretch it a bit further.
WHAT IS COMMONLY SERVED WITH CREAMY ZUPPA TOSCANA?
When I serve this Creamy Tuscan Copycat Zuppa Toscana Soup, it’s usually for cozy family dinners, casual get-togethers, or even holiday gatherings when I want something hearty and comforting. I love pairing it with a crusty loaf of garlic bread or warm dinner rolls to soak up every last drop of the creamy broth. A crisp side salad with a light vinaigrette adds a refreshing contrast to the richness of the soup. For drinks, I usually offer a chilled glass of white wine, like Sauvignon Blanc, or a sparkling water with a slice of lemon. It’s the kind of meal that feels special yet easy to put together.
HOW DO YOU STORE AND REHEAT LEFTOVER TOSCANA SOUP?
To store leftovers of this creamy soup, I let it cool completely and then transfer it to an airtight container. I’ll keep it in the fridge for up to 3-4 days. When reheating, I like to warm it on the stove over low heat, stirring occasionally to keep the cream from separating. If it thickens too much after being in the fridge, I add a splash of chicken stock or water to get it back to the perfect consistency. You can also reheat it in the microwave, but I prefer the stove for a more even result.
CAN ZUPPA TOSCANA TUSCAN SOUP BE FROZEN FOR LATER?
If the cream is already in the soup, freezing it can still be done, but it may affect the texture upon reheating. The cream can cause the soup to separate or become grainy once thawed. If you choose to freeze it with the cream, I recommend reheating it gently on the stove over low heat and adding a little extra stock or water to help bring the consistency back. While it may not be as smooth as when freshly made, the flavor will still be delicious, making it a perfectly fine option for later consumption.
LOOKING FOR MORE SOUP RECIPES? TRY THESE!
Easy Creamy Broccoli Cauliflower Vegetarian Soup: It’s perfect for chilly days or when you want something cozy. With lots of veggies and yummy flavors, this soup is comforting and delicious.
Red Pepper Smoked Gouda Pumpkin Soup: A velvety symphony of roasted red peppers, creamy pumpkin, and, smoky notes of Gouda cheese. This comforting bowl of goodness is a testament to the magic that happens when simple, wholesome ingredients come together.
The Best Garden Fresh Zucchini Soup: This recipe transforms humble zucchini into a silky, rich soup that’s as nourishing as it is delicious. With a handful of simple ingredients, this soup captures the essence of summer’s bounty in every spoonful.
Cheddar Cauliflower Soup: The soup combines onions, carrots, and cauliflower in a creamy cheesy broth because the result is a hearty soup full of goodness that is so satisfying. Everyone will love this soup even your kids will eat it!
Creamy Tuscan Copycat Zuppa Toscana Soup
Equipment
- Large Dutch Oven
Ingredients
- 1 lb Italian Sausage (ground)(hot can be substituted)
- 6 Slices Bacon (fried crispy)(chopped)(divided)
- 1 Onion (peeled and diced)
- 2 Cloves Garlic minced (minced)
- 2 Tbsp Flour
- 32 oz Chicken Stock
- 3 Red Potatoes (peeled and diced) (cubed into 1/2 inch pieces)
- 1 cup Heavy Cream
- 2 Cups Kale (de-stemmed and torn into bite-sized pieces)
- 2 Cups Spinach
- Salt and Black Ground Pepper (to taste)
- Pinch Red Pepper Flakes (optional)
Instructions
- Cook the Bacon: In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the bacon to a plate lined with paper towels, leaving about 1 tablespoon of the rendered fat in the pot.Cook the Sausage: Add the Italian sausage to the pot and cook over medium heat, breaking it into small crumbles with a spoon. Cook until browned and fully cooked. Remove the sausage and set it aside.
- Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, stirring to combine. Cook the mixture for about 1 minute to remove the raw flour taste.
- Add the Stock and Potatoes: Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the diced potatoes and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender.
- Stir in the Cream: Add the heavy cream, stirring to combine. Return the cooked sausage and half of the crispy bacon to the pot.
- Add the Greens: Stir in the kale and spinach. Allow the greens to wilt for 2-3 minutes.
- Season to Taste: Season the soup with salt, black pepper, and a pinch of red pepper flakes, if desired.
- Serve and Garnish: Ladle the soup into bowls and garnish with the reserved crispy bacon. Serve hot with crusty bread or a side salad for a complete meal.