There’s something about a bowl of creamy, hearty soup loaded with sausage and tender potatoes that just fixes everything. Copycat Zuppa Toscana brings that restaurant-style comfort right to your kitchen rich broth, spicy Italian sausage, soft kale, and just enough cream to make it feel like a hug in a bowl.
I’ve been shooting food for over eight years now, and this soup? It photographs like a dream every single time steam rising, that gorgeous contrast between the dark greens and creamy white broth. The trick I learned after testing it a dozen times is browning the sausage really well before adding anything else. It builds flavor you can actually see in the final bowl, and that’s what makes it taste like the original.
Enjoy a hearty and comforting bowl of Copycat Zuppa Toscana, featuring spicy Italian sausage, tender potatoes, and a rich creamy broth. This homemade version is topped with crispy bacon and fresh kale, delivering all the cozy flavors of the Olive Garden classic right in your own kitchen.
1 lb ground spicy Italian sausage (mild can be substituted)
8 slices bacon, diced (divided)
1 medium yellow onion, peeled and diced
2 cloves garlic minced
2 Tbsp flour (cornstarch can be substituted)
32 oz chicken stock
4 large russet potatoes, peeled and diced into 1/2 inch pieces
1 cup heavy cream
1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
Salt and pepper, to taste
Pinch of red pepper flakes. optional
Method
Warm a large heavy-bottomed pot over medium-high heat and add a touch of oil. Cook the ground spicy Italian sausage, breaking it up as it browns. Drain excess fat and transfer sausage to a plate.
In the same pot with the residual grease, cook the diced bacon until crisp, then set it aside with the sausage. Leave 1 to 1 1/2 tablespoons of bacon fat in the pot.
Add the chopped onion to the pot and sauté for about 5 minutes until softened, stirring in minced garlic during the last minute.
Sprinkle the flour over the sautéed onion and garlic, stirring well to coat.
Gradually pour in the chicken stock while stirring, then add the diced potatoes and bring the mixture to a boil.
Let the soup simmer gently for about 15 minutes or until the potatoes become tender when poked with a fork.
Return the cooked sausage and most of the bacon to the pot; stir in the heavy cream and kale. Cook for another 5 to 10 minutes until the kale wilts.
Season with salt, pepper, and optional red pepper flakes to taste.
Serve the soup topped with the remaining crispy bacon and enjoy the comforting flavors!
Notes
For a slow cooker version, brown sausage and bacon separately, add all ingredients except cream and kale to slow cooker and cook on LOW for 5-6 hours. Stir in cream and kale 30 minutes before serving. For Instant Pot, sauté sausage and bacon, add ingredients and pressure cook on high for 5 minutes with natural release. Stir in cream and kale at the end.
Why You’ll Love This Cozy Soup
This one tastes better than the restaurant version, and you get to make it in your own kitchen wearing sweatpants. The broth is silky and rich without feeling too heavy, and the spicy sausage adds just enough kick to keep things interesting.
Restaurant flavor at home: Creamy, hearty, and loaded with texturepotatoes, kale, crispy bacon.
Flexible cooking methods: Stovetop, slow cooker, or Instant Potwhatever fits your day.
Family-approved comfort: Even picky eaters go back for seconds when this hits the table.
Easy to customize: Swap mild sausage for spicy, use spinach instead of kale, make it your own.
Key Ingredients You’ll Need
Every ingredient here does real work. The spicy Italian sausage brings warmth and depth, while the bacon adds that smoky, salty layer you didn’t know you needed. Russet potatoes break down just slightly as they cook, thickening the broth naturally and making every spoonful feel satisfying.
Heavy cream ties everything together without turning it into a chowderit stays soup-like but cozy. Kale wilts beautifully and adds color and a little earthiness. You’ll also need chicken stock, flour (or cornstarch), yellow onion, and garlic. Pro Tip: Don’t skip browning the sausage wellit builds flavor you can actually taste in the finished bowl.
How to Make Copycat Zuppa Toscana
Start by browning the sausage in a large dutch oven over medium-high heat, crumbling it as it cooks. Drain well and set aside. Fry the diced bacon in the leftover sausage grease until crispy, then remove to the same plate. Keep about a tablespoon of bacon grease in the pot.
Add the diced onion and cook for five minutes, stirring occasionally, then toss in the garlic for the last minute. Sprinkle flour over the onion and garlic, stir to coat, then pour in the chicken stock while stirring. Add the diced potatoes and bring everything to a boil.
Let it gently boil for about 15 minutes, until the potatoes are fork-tender. Stir in the cooked sausage, most of the bacon, heavy cream, and torn kale. Cook another 5 to 10 minutes until the kale wilts. Taste and season with salt, pepper, and red pepper flakes if you like a little extra heat. Top with the remaining bacon before serving.
Ingredient Swaps and Substitutions
Ingredient
Swap Option
Spicy Italian sausage
Mild Italian sausage, or turkey sausage for lighter option
Bacon
Turkey bacon or omit entirely (adds richness, but soup still works without it)
Heavy cream
Half-and-half for lighter version (soup will be less rich)
Kale
Spinach or Swiss chard (add at very end, wilts faster than kale)
Cornstarch (use same amount, mix with cream before adding)
Serving and Storage Tips
Serve this hot, topped with extra crispy bacon and a sprinkle of red pepper flakes if you’re feeling spicy. It pairs beautifully with crusty bread or garlic toast for dipping. Leftovers keep in an airtight container in the fridge for up to four daysthe flavors deepen overnight, making day-two bowls even better.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken stock or water to loosen it up, since the potatoes absorb liquid as it sits. Note: The cream can separate slightly if you microwave it on high, so stovetop reheating gives you the best texture.
Storage Method
Duration
Best Practice
Refrigerator
3-4 days
Store in airtight container; reheat gently on stovetop
Freezer
Up to 2 months
Freeze without cream; add fresh cream when reheating
Reheating
Low heat, stir often, add splash of stock if needed
Slow Cooker and Instant Pot Options
If you want to use a slow cooker, brown the sausage and bacon in a skillet first, then add everything except the cream and kale to the crockpot. Cook on low for 5 to 6 hours or high for 3 to 4 hours. Whisk the flour into the heavy cream, stir it in along with the kale, then cook on high for another 30 minutes until thickened.
For the Instant Pot, use the sauté function to brown the sausage and bacon right in the pot, then add onion, garlic, stock, and potatoes. Pressure cook on high for 5 minutes, then do a 10-minute natural release followed by a quick release. Stir in the cream (whisked with flour) and kale, let it heat through, and you’re done. Both methods give you the same cozy, creamy result with even less hands-on time.
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FAQs (Copycat Zuppa Toscana)
Can I use turkey sausage instead of Italian sausage?
Yes, turkey sausage works great as a lighter alternative. Choose spicy or mild Italian turkey sausage to maintain the authentic flavor profile. The cooking time remains the same, just make sure it’s fully browned before adding other ingredients.
How do I prevent the cream from curdling?
Add the heavy cream after reducing heat to low and stir constantly. Never let this recipe boil after adding cream. If reheating leftovers, warm gently on low heat while stirring frequently to maintain the smooth, creamy texture.
What type of potatoes work best?
Red potatoes are ideal because they hold their shape well and have a creamy texture. Yukon Gold potatoes also work wonderfully. Avoid russet potatoes as they tend to break apart and make this dish too starchy.
Can I make this soup ahead of time?
This recipe is best served fresh, but you can prepare it up to 2 days ahead. Store in the refrigerator and reheat gently on low heat. The kale may darken slightly, but the flavors actually improve overnight.
How long does this soup last in the fridge?
Store leftovers in the refrigerator for up to 4 days in an airtight container. The cream-based soup maintains its quality well when properly stored. Always reheat slowly on the stovetop rather than in the microwave for best results.
You’ll love how this Copycat Zuppa Toscana turns outcreamy broth, tender potatoes, perfectly wilted kale. It takes about 40 minutes start to finish, and every spoonful tastes like you’ve been simmering it all day. The sausage gets crispy and golden, the bacon adds that smoky crunch, and the cream ties it all together without making it heavy. Honestly, it photographs like a dream and tastes even better.
Want to make it lighter? Use half-and-half instead of heavy cream or swap in turkey sausage. If you’re meal prepping, freeze it without the cream and stir that in fresh when you reheatkeeps the texture silky. I learned from years of testing that adding the kale at the very end keeps it bright green and tender, not mushy. Serve it with garlic bread for dipping, and don’t skip that extra sprinkle of crispy bacon on top.
I’d love to see how yours turns outtag me if you share a photo! Did your family grow up with a soup like this on chilly nights? There’s something about a bowl of creamy, hearty soup that just brings everyone to the table. Save this one for your next cozy dinner, or better yet, make a double batch and share some with a neighbor who could use a little comfort.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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