Description
This Zuppa Toscana Copycat is a creamy sausage, potato, and kale soup made in one pot with bacon and garlic for an easy restaurant-style dinner at home. Recent copycat versions continue to center on sausage, potatoes, kale, and cream as the signature formula.
Ingredients
- 6 slices bacon, chopped
- 1 pound Italian sausage
mild or spicy - 1 small yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 pound russet potatoes, halved lengthwise and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
optional - 3 cups chopped kale, stems removed
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
optional, for serving
Instructions
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Cook bacon in a large Dutch oven over medium heat until crisp.
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Remove bacon and leave about 1 tablespoon fat in the pot.
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Brown the sausage for 5 to 6 minutes, breaking it up.
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Add onion and cook 3 minutes.
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Stir in garlic and cook 30 seconds.
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Add broth, water, potatoes, salt, pepper, and red pepper flakes.
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Bring to a boil, then simmer 12 to 15 minutes until potatoes are tender.
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Stir in kale and cook 2 to 3 minutes until wilted.
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Lower heat and stir in cream.
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Return bacon to the pot and warm gently for 1 to 2 minutes.
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Serve with Parmesan if desired.
Notes
- Thinly sliced potatoes cook faster and help keep the total time around 35 minutes.
- Do not boil the soup after adding cream.
- Spicy sausage gives the most restaurant-style flavor.
- Kale is the more classic choice for many current copycat versions, though spinach can work too.
- A little extra broth can be added when reheating leftovers.