Copycat Zuppa Toscana recipe


1 pound Italian sausage, casings removed (hot or mild) 4 slices bacon, chopped 1 onion, diced 3 cloves garlic, minced 4 cups chicken broth 2 cups water


2 large potatoes, peeled and diced 1 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste 1/2 teaspoon crushed red pepper flakes (optional) 2 cups chopped kale 1 cup heavy cream

Step 1

Cook the Sausage and Bacon: In a large soup pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it into small pieces with a spoon.

Step 2

Sauté Onions and Garlic: Add chopped bacon to the pot and cook until crispy. Remove the bacon and set aside with the cooked sausage.

Step 3

Simmer with Broth and Potatoes: Pour in chicken broth and water, scraping up any browned bits from the bottom of the pot.

Step 4

Add Kale and Cream: Stir in chopped kale and cook until wilted, about 3-5 minutes. Return cooked sausage and bacon to the pot.

Step 5

Serve: Taste and adjust seasoning if needed. Ladle the Zuppa Toscana into bowls and garnish with grated Parmesan cheese if desired.