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Best Copycat Zuppa Toscana

Classic zuppa toscana soup, slow in cooker form! It tastes way better than the restaurant version.


  • 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


  • Heat a large dutch oven or heavy bottomed soup pot over MED- HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.
  • Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
  • Add onion to pot and cook 5 minutes, adding garlic the last minute.
  • Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil.
  • Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
  • Taste and season with salt, pepper and red pepper flakes if desired. Top with remaining bacon and enjoy!
Keyword bacon, italian sausage, toscana
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