Best Copycat Zuppa Toscana recipe


1 lb Italian sausage (spicy or mild, based on preference) 4-6 slices bacon, chopped 1 medium onion, diced 3 cloves garlic, minced 4 cups chicken broth


2 cups water 3 large potatoes, diced into bite-sized pieces 1 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes (adjust to taste)

Step 1

Cook the Sausage and Bacon:In a large soup pot or Dutch oven, cook the Italian sausage over medium-high heat until browned and cooked through, breaking. Remove the cooked sausage from the pot and set aside.

Step 2

Saute Onion and Garlic:Add diced onion to the pot with the bacon fat and cook until softened, about 3-4 minutes.

Step 3

Combine Ingredients:Pour in the chicken broth and water, scraping any browned bits from the bottom of the pot.

Step 4

Add Greens and Cream:Stir in the chopped kale (or spinach) and cooked sausage. Simmer for another 5 minutes.

Step 5

Serve:Ladle the soup into bowls and garnish with grated Parmesan cheese.