Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6
I always want to make Zuppa Toscana at home. It’s one of my fave dishes. Thank goodness I found this easy copycat recipe. Now, I can make this classic dish at home with the help of my trusty slow cooker. The best part is, this is way better than the restaurant version!
Ingredients
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4 large russet potatoes, peeled and diced into 1/2” pieces
1 pound ground spicy Italian sausage (mild can be substituted)
8 slices bacon, diced (divided)
1 medium yellow onion, peeled and diced
2 cloves garlic minced
1 c. heavy cream
32 ounces chicken stock
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite-sized pieces
2 tablespoons flour (cornstarch can be substituted)
Pinch of red pepper flakes, optional
Salt and pepper, to taste
How to make the BEST Copycat Zuppa Toscana
Step 1: Drizzle a small amount of oil in a hot large dutch oven or heavy-bottomed soup pot over medium-high heat. Add the sausage and cook until no longer pink, breaking the meat as it cooks. When done, drain the excess grease and transfer the browned sausage to a plate.
Step 2: In the same pot, fry the bacon in the portion of the sausage grease until crisp. When done, transfer the bacon to the same plate as the sausage. Drain the grease, leaving just 1 – 1 1/2 Tbsp of bacon grease.
Step 3: To the pot, add the onion and cook in the bacon grease for about 5 minutes. Add the garlic and cook for a minute more.
Step 4: Over the onion and garlic, sprinkle the flour and stir to mix. Now, pour in the chicken stock. Keep stirring while adding the stock. Next, add the potatoes, then bring the mixture to a boil.
Step 5: Allow the mixture to boil gently for approximately 5 minutes or until the potatoes are fork-tender. Return the cooked sausage and most of the bacon. Add the heavy cream and kale, then stir and continue to cook for an additional 5 to 10 minutes until the kale has wilted.
Step 6: To taste, season with salt and pepper. If desired, add some red pepper flakes. To serve, top the Zuppa Toscana with the rest of the bacon. Enjoy!
Tips:
You can even make this Zuppa Toscana in a crockpot or Instant Pot.
Ingredients
- 4 large russet potatoes, peeled and diced into 1/2” pieces
- 1 pound ground spicy Italian sausage (mild can be substituted)
- 8 slices bacon, diced (divided)
- 1 medium yellow onion, peeled and diced
- 2 cloves garlic minced
- 1 c. heavy cream
- 32 ounces chicken stock
- 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite-sized pieces
- 2 tablespoons flour (cornstarch can be substituted)
- Pinch of red pepper flakes, optional
- Salt and pepper, to taste
Instructions
Step 1: Drizzle a small amount of oil in a hot large dutch oven or heavy-bottomed soup pot over medium-high heat. Add the sausage and cook until no longer pink, breaking the meat as it cooks. When done, drain the excess grease and transfer the browned sausage to a plate.
Step 2: In the same pot, fry the bacon in the portion of the sausage grease until crisp. When done, transfer the bacon to the same plate as the sausage. Drain the grease, leaving just 1 - 1 1/2 Tbsp of bacon grease.
Step 3: To the pot, add the onion and cook in the bacon grease for about 5 minutes. Add the garlic and cook for a minute more.
Step 4: Over the onion and garlic, sprinkle the flour and stir to mix. Now, pour in the chicken stock. Keep stirring while adding the stock. Next, add the potatoes, then bring the mixture to a boil.
Step 5: Allow the mixture to boil gently for approximately 5 minutes or until the potatoes are fork-tender. Return the cooked sausage and most of the bacon. Add the heavy cream and kale, then stir and continue to cook for an additional 5 to 10 minutes until the kale has wilted.
Step 6: To taste, season with salt and pepper. If desired, add some red pepper flakes. To serve, top the Zuppa Toscana with the rest of the bacon. Enjoy!
Notes
You can even make this Zuppa Toscana in a crockpot or Instant Pot.
