Copycat Zuppa Toscana
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A perfect Copycat Zuppa Toscana recipe, if I do say so myself. Like, this stuff tastes incredible. Plus it has KALE! …and bacon and sausage 😁 A little bit of healthy with a dose of protein makes everyone happy! And good news… you don’t have to go to Olive Garden to get it! In fact, I like this homemade version better.
Now, this Zuppa Toscana recipe is beautiful and light because of the creamy yet thin broth, but it’s also filling because of the potatoes and meat in the soup. It strikes a perfect balance on all notes.
It has been far too long since I posted a soup recipe. I mean, it’s fall and it’s chilly outside, so obviously everyone gravitates towards the baked ziti recipes (and casseroles in general) and soup recipes.
You can’t go wrong with ANY of them!
How to make Zuppa Toscana
- Cook the bacon. When the bacon is cooked, transfer it to a paper towel lined plate. Don’t drain the bacon grease (if any), you’ll brown the sausage in it. Doing this adds AMAZING flavor to the dish!
- Brown the sausage along with the onion and red pepper flakes. Use a wooden spoon to break up the sausage into smaller pieces as you go.
- Add additional seasonings. Once the meat is brown, add the garlic, salt, pepper, and accent seasoning. This soup isn’t super salty, however, if you’re watching your salt intake, do not add the salt. Accent seasoning is fairly salty as is.
- Add the potatoes and broth. Add the chopped potatoes, chicken broth, water, and chicken bouillon to the pot. Cook over medium heat for 10-15 minutes or until the potatoes are almost fork tender.
- Add a cornstarch slurry to the soup. To make the cornstarch slurry combine 2 1/2 tsp cornstarch with 1 tsp of cold water. Simmer for an additional 10 minutes.
- Add the cooked bacon, kale, and heavy cream. Once you’ve added these final ingredients to the soup, cook for only 2-3 minutes or just until the kale has wilted.
FAQ about Copycat Zuppa Toscana
Can you freeze Zuppa Toscana? Yes! However, it won’t freeze for long. I would eat it within 3 weeks of freezing. And note, the kale might brown and the potatoes may appear a bit off color after you thaw and reheat the soup. Another thing to keep in mind is that once you freeze a soup that has potatoes in it, the potatoes will have a different texture, almost mush-like. So while yes this is freezer-friendly, I recommend you eat it over a few days time or share leftovers with a friend.
You can replace the regular Italian sausage with hot Italian sausage if you’d like. If you choose to go this route, I would omit the red pepper flakes, otherwise you’d have a really hot and spicy Zuppa Toscana!
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Copycat Zuppa Toscana
- 5 slices thick bacon chopped
- 1 lb iltalian sausage casings removed
- 1 sweet onion chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves minced
- 1/2 teaspoon salt see note 1
- 1/2 teaspoon pepper
- 1 teaspoon accent seasoning
- 3 russet potatoes washed, peeled and chopped into 1/2"-1" pieces
- 6 cups chicken broth
- 2 cups water
- 1 teaspoon chicken bouillon
- 2 1/2 teaspoons cornstarch mixed with 1 tsp water to make a paste
- 3 cups packed kale veins removed and chopped into thin strips
- 1 cup heavy cream
- In the bottom of your soup pan add the bacon. Cook until crisp. Use a slotted spoon to transfer the bacon to a paper towel lined plate. To the bacon grease add the sausage, onion, and red pepper flakes. Brown the sausage by cooking over medium heat breaking up the sausage with a wooden spoon as you go.
- Cook until the sausage is brown and no longer pink, the onions should be translucent as well. If there’s excess grease in the pan, drain and discard before proceeding.
- Add the garlic, salt, pepper, and accent seasoning. Cook for 1 minute more.
- Add the potatoes, chicken broth, water, and chicken bouillon to the pot.
- Cook on medium heat for 10-15 minutes or until potatoes are almost fork tender. Add the cornstarch slurry to the pot and simmer for 10 minutes.
- Add the chopped bacon, kale, and heavy cream. Cook for 2-3 minutes or until kale has wilted slightly. Serve warm!
- If you're watching your salt intake, omit the salt in this recipe.