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The Ultimate Copycat Zuppa Toscana Soup (One Pot & Slow Cooker Option)

Close-up of a hearty bowl of Zuppa Toscana soup featuring sausage, potatoes, and kale in a creamy broth.
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You can make the creamy, hearty Zuppa Toscana Soup that tastes just like the restaurant version right in your kitchen. This recipe features savory Italian sausage, tender potatoes, and kale in a rich, comforting broth.

Ingredients

Scale
  • 1 pound Italian sausage (mild or spicy)
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound red potatoes, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 4 cups chopped fresh kale, stems removed
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. If using the One-Pot method, cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot. If using the Slow Cooker method, skip this step for now.
  2. Add the Italian sausage to the pot (or directly to the slow cooker if using that method). Cook, breaking it up with a spoon, until browned. Drain off excess grease.
  3. If using the One-Pot method, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  4. If using the Slow Cooker method, add the browned sausage, onion, and garlic to the slow cooker.
  5. Add the chicken broth, sliced potatoes, Italian seasoning, salt, pepper, and water to the pot or slow cooker.
  6. For One-Pot: Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
  7. For Slow Cooker: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are tender.
  8. Once potatoes are tender, stir in the heavy cream and chopped kale. Cook for 5 more minutes, or until the kale wilts slightly. Do not boil after adding cream.
  9. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until melted and the broth is creamy.
  10. Ladle the Zuppa Toscana soup into bowls. Top each serving with the reserved crumbled bacon and extra Parmesan cheese.

Notes

  • For a Low Carb Zuppa Toscana alternative, substitute the potatoes with cauliflower florets.
  • If you prefer a milder flavor, use mild Italian sausage instead of spicy.
  • To make this recipe Gluten Free, confirm all your broth and sausage ingredients are certified gluten-free.
  • For the best restaurant flavor, use good quality chicken broth.

Nutrition

Find it online: https://tastetaught.com/zuppa-toscana-soup-recipe-easy-one-pot/