Zuppa Toscana Recipe (Easy Copycat) – The Kitchen Girl

This cozy Zuppa Toscana copycat brings all the warm, comforting flavors you crave with Italian sausage, tender potatoes, hearty kale, and crispy bacon all swimming in a rich, creamy broth. It’s easy to make right at home and guaranteed to be a family favorite every time.

No wonder Zuppa Toscana has become one of our go-to comforting soups. This recipe blends spicy or mild Italian sausage, smoky bacon, creamy potatoes, and fresh kale into a luscious broth that feels like a big warm hug from the kitchen. Even better, you get to pick every ingredient, so there are no surprises — just honest, budget-friendly goodness with simple pantry staples. Plus, it all comes together in one pot, so cleanup is quick and easy! Whether you’re a kitchen pro or new to cooking, this recipe is straightforward to make and sure to delight everyone at your table.

While it’s a hearty enough meal on its own, I’m a sucker for serving this soup with warm crusty bread or garlic breadsticks for dunking. Isn’t there something so comforting about a meal that feels like a cozy family gathering after a chilly day?

What You’ll Need

• Olive oil – Just a splash to get things started. No olive oil? No problem! Any neutral oil like canola or vegetable works really well.
• Onion and garlic – This classic pair builds the flavorful foundation for the soup with their irresistible aroma and taste.
• Italian sausage – Pick spicy if you want a little kick, or mild if you prefer gentle flavors. The authentic version uses spicy, but either way, it tastes amazing and deliciously comforting.
• Potatoes – I love using russets here because their starch thickens the broth naturally as they cook. You can peel them for a smooth finish, or leave the skins on to add a bit of rustic texture.
• Kale – Any variety works and stands up nicely to simmering. If you’re short on time, baby spinach is a great quick-simmer substitute. Just add it at the end so it stays fresh and bright.
• Chicken broth – I prefer using low-sodium broth because the sausage and bacon bring plenty of saltiness themselves.
• Water – Adds just the right balance to lighten the broth without losing flavor or adding calories.
• Heavy cream – Stirred in at the very end, this gives the soup that signature creamy, velvety richness everyone loves.
• Bacon – Crispy, crumbled bacon adds the perfect smoky, salty crunch to finish the soup. You can cook it ahead or crisp it right in the pot before starting.

How to make zuppa toscana

This recipe calls for just one pot — a trusty cast iron Dutch oven or a heavy-bottomed stainless steel pot works great. If you’d rather use an Instant Pot, check out the notes below for that method.

Start by warming your pot over medium-high heat, then add olive oil. Toss in the onion and garlic and sauté them, stirring as needed, until they soften and fill your kitchen with their amazing aroma. Next, add the Italian sausage, breaking it up with your spoon as it browns evenly. Once cooked through, drain any extra fat so the soup won’t be greasy.

Now, add your diced potatoes, chopped kale, chicken broth, and water right into the pot. Turn up the heat and bring it all to a boil, then lower to a gentle simmer. Let it cook until the potatoes are tender when poked with a fork — usually around 15 minutes. For a creamier broth, mash a few potato pieces into the soup while it’s cooking; it also thickens naturally as it cools. When the potatoes are soft, stir in the heavy cream and sprinkle in the crispy bacon. Now you’re ready to serve up a hearty, soul-warming bowl that feels just like a comforting kitchen hug.

Alright, now just grab a big ladle and dive in! Every spoonful is a little bowl of pure comfort.

Recipe tips and variations

• Bacon – I like to crisp the raw bacon right in the soup pot before cooking everything else. Once crispy, I set it aside to crumble in at the end. This keeps things simple and cuts down on cleanup.
• Kale or spinach – Kale is my favorite because it stays nice and chewy through the simmer, but if you’re pressed for time, fresh spinach is an easy swap. Just stir it in at the last minute so it stays vibrant and tender.
• Potatoes – I stick with russet potatoes since their starch naturally thickens the broth and gives it that heartwarming texture. You can peel them for a smooth soup or leave the skins on for a little rustic bite.
• Storage & reheating – Once cooked, cool the soup fully before storing. It thickens overnight in the fridge, so stir in a splash of broth or water when reheating to loosen it back up easily.
• Freezing – This soup freezes beautifully for up to 3 months. Just thaw it in your fridge overnight and warm slowly on the stove for an effortless make-ahead meal.

📖 Recipe