Creamy Tuscan Copycat Zuppa Toscana Soup

Creamy Tuscan Copycat Zuppa Toscana Soup

Enjoy the rich, comforting flavors of Creamy Tuscan Copycat Zuppa Toscana Soup. This easy-to-make recipe features hearty potatoes, savory sausage, and fresh kale in a creamy, flavorful broth. Perfect for weeknight dinners or cozy gatherings, it’s a restaurant favorite made right at home. A warm, satisfying dish everyone will love!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Italian

Keyword: Creamy Zuppa Toscana, Zuppa Toscana Soup

Servings: servings

Calories: 585kcal

Author: George - U Keep Cooking

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.

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