BEST Copycat Zuppa Toscana Recipe

I reworked a classic Zuppa Toscana into one of my Crockpot Soup Recipes by using a single unexpected pantry ingredient that changes how the whole dish comes together.

I’ll admit I’m picky, but this slow cooker Zuppa Toscana Soup made me stop tweaking and actually sit down to eat. It has that deep, savory hit from italian sausage and the bright, leafy chew of kale that keeps each spoonful interesting.

Way better than the chain version, it feels layered without trying too hard, and somehow every bite reveals a tiny twist you didn’t expect. People show up just for a bowl and then awkwardly hover for more, asking questions I dodge with a shrug.

If you like bold, slightly messy soups that demand seconds, this one’ll do it.

Ingredients

BEST Copycat Zuppa Toscana Recipe

• Savory, fatty pork; adds big flavor and protein, can be salty and rich.
• Smoky, crisp bits boost taste, high in fat and sodium though.
• Starchy, filling carbs that thicken the soup, offers potassium and fiber.
• Bitter leafy green, full of vitamins A C K, adds texture and color.
• Thick, silky richness that makes soup creamy, high in calories and fat.
• Nutty, salty cheese gives umami and depth, a little goes a long way.
• Pungent, aromatic, adds savory bite plus healthful compounds, not sweet.
• Sweet when cooked, builds savory base, supplies fiber and antioxidants.
• Light, savory liquid backbone, low sodium keeps it healthier, adds flavor.

Ingredient Quantities

• 1 lb italian sausage (mild or spicy, your call)
• 6 slices bacon (or pancetta)
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 1/2 to 2 lb russet potatoes
• 4 cups low sodium chicken broth
• 1 tsp italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 bunch kale (about 8 to 10 oz)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

How to Make this

1. Cook 6 slices bacon or pancetta in a large skillet over medium heat until crisp, transfer to paper towels and crumble, leaving about 1 tablespoon of fat in the pan; if the pan is dry add the 1 tablespoon olive oil.

2. Add 1 pound Italian sausage (casings removed if using links) to the skillet and brown, breaking it up with a spatula until no pink remains, then transfer sausage to the slow cooker.

3. In the same skillet sauté 1 medium yellow onion, chopped, until soft about 3 to 4 minutes, then add 3 cloves garlic minced and cook 30 seconds more; scrape everything into the slow cooker.

4. Peel if you want and cut 1 1/2 to 2 pounds russet potatoes into 1 inch pieces, add to slow cooker with 4 cups low sodium chicken broth, 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; stir to combine and add most of the crumbled bacon, reserve a little for garnish.

5. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until potatoes are very tender; russets will start to break down and help thicken the soup which is good, dont worry if it looks a little loose at first.

6. About 30 minutes before serving roughly chop 1 bunch kale (about 8 to 10 ounces), strip the stems, add to the slow cooker and stir; if you want a creamier body remove 1 to 2 cups of cooked potatoes and mash them then stir back in to thicken, works like a charm.

7. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese, heat until warmed through and cheese is melted but dont boil hard after adding the cream or it can split; taste and adjust salt and pepper.

8. Serve hot topped with the reserved crumbled bacon and extra Parmesan if you like, and remember leftovers taste even better the next day so save some.

Equipment Needed

1. Large skillet, 10 to 12 inch, for cooking bacon and browning sausage youll want a roomy pan
2. Slow cooker, about 4 to 6 quart to simmer the soup low and slow
3. Cutting board for chopping onion, garlic, potatoes and kale
4. Chef’s knife, sharp for chopping and cutting through potatoes
5. Heatproof spatula or wooden spoon to break up sausage and scrape the pan
6. Measuring cups and spoons for broth, cream and seasonings
7. Vegetable peeler and a potato masher or sturdy fork to mash potatoes for extra creaminess
8. Ladle for serving, tongs for handling bacon, and paper towels to drain and crumble the bacon

FAQ

BEST Copycat Zuppa Toscana Recipe Substitutions and Variations

• Italian sausage: use turkey or chicken sausage to cut fat, spicy chorizo for more heat, bulk pork sausage if you cant find links, or Italian-seasoned tofu/tempeh for a vegetarian swap (boost the herbs).
• Bacon (or pancetta): swap in pancetta for that classic taste, prosciutto or smoked ham for a milder saltiness, turkey bacon to lower fat, or skip it and add an extra tablespoon olive oil plus a pinch of smoked paprika for smokiness.
• Russet potatoes: Yukon Golds give a creamier, buttery texture, red potatoes hold up better if you want chunks, cauliflower florets work for low-carb, or sweet potatoes for a sweeter, earthier soup (flavor will change).
• Heavy cream: use half and half plus 1-2 tbsp butter for similar richness, whole milk thickened with 1 tbsp cornstarch if you want less fat, coconut milk for dairy-free (adds coconut flavor), or cashew cream for a neutral, vegan option.

Pro Tips

1) Brown and flavor, dont rush it. Render the bacon first and leave about a tablespoon of fat in the pan, brown the sausage well until it gets little dark bits, then splash a bit of chicken broth into the skillet and scrape all those fond bits into the slow cooker. Those browned bits are where most of the flavor lives.

2) Let the russets do some work, or not. Russets break down and thicken the soup so cut them about 1 inch if you want some texture, or cut smaller if you want them to fall apart faster. If you prefer a smoother, silkier body, remove 1 to 2 cups of cooked potato and mash them back in or pulse briefly with an immersion blender. Want them to hold shape? Use Yukon Golds instead.

3) Add cream and cheese carefully. Temper the cream by stirring a few tablespoons of hot broth into it first, then mix it into the pot and heat gently, dont let it come to a hard boil or it can split. Hold off on salting until after the cheese goes in because the Parmesan and broth add a lot of salt.

4) Finish smart and store right. Strip kale stems and add the leaves in the last 20 to 30 minutes so they stay bright and not mushy, reserve some crisped bacon for topping, and taste for brightness at the end a squeeze of lemon or a splash of vinegar lifts the whole bowl. For leftovers or freezing, leave out the cream and add it when reheating to keep texture better.