BEST Copycat Zuppa Toscana Recipe

In my kitchen, I prepare Zuppa Toscana Soup with Italian sausage, thinly sliced potatoes, garlic and kale. Heavy cream and chicken broth form a rich base while red pepper flakes add a delicate kick balancing savory sausage. This hearty recipe consistently impresses every time I serve it that never disappoints.

I’ve been experimenting in the kitchen and finally nailed the BEST Copycat Zuppa Toscana Recipe that totally beats the restaurant version. I love taking a classic like Zuppa Toscana Soup and giving it my own spin.

In this slow cooker version, I start with 1 lb Italian sausage (casings removed, of course), then add thin slices of russet potatoes, chunky chopped onion, and minced garlic for a kick. I fold in 32 oz of low sodium chicken broth while stirring in 2 cups of heavy cream and a bunch of kale that I roughly chopped.

A handful of salt and black pepper, and a little bit of red pepper flakes when I want that extra heat makes all the difference. This Italian Sausage Soup blend has that Copycat Recipes Olive Garden vibe while making me feel like I discovered one of the Best Soup Recipes ever crafted.

Enjoy every spoonful.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really enjoy how simple it is to toss everything in the slow cooker and let the flavors come together on their own. Second, the combo of spicy Italian sausage, creamy heavy cream, and thinly sliced potatoes gives me that hearty, comforting vibe that feels like a warm hug at the end of the day. Third, I think it’s amazing that a home made soup like this can taste so much better than those fancy restaurant versions. And finally, adding in kale not only makes it look a bit more colorful, but it also sneaks in some greens without taking away from the rich, satisfying flavor.

This recipe is a classic zuppa toscana in slow cooker form. It tastes so much better than most restaurant versions and always ends up being a crowd pleaser when I serve it.

Ingredients

• Italian sausage is packed with protein and fats to boost a hearty, smoky flavor.
• Russet potatoes deliver carbs and a creamy texture that soaks up all the spices.
• Large onions add a natural sweetness when cooked that deepens the savory broth.
• Garlic gives a bold, zesty kick that enhances the overall flavor profile.
• Low sodium chicken broth offers umami richness while keeping the soup light and healthy.
• Heavy cream creates a smooth, velvety finish that turns the soup extra comforting.
• Kale adds fiber and vibrant green freshness to balance the rich flavors.

Ingredient Quantities

• 1 lb Italian sausage (remove casings if needed)
• 4-6 medium russet potatoes, thinly sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 32 oz low sodium chicken broth
• 2 cups heavy cream
• 1 bunch kale, stems removed and roughly chopped
• Salt, to taste
• Black pepper, to taste
• Optional: 1/2 tsp red pepper flakes if you want a bit more heat

How to Make this

1. Brown 1 lb Italian sausage in a skillet over medium heat, breaking it apart as it cooks. Remove any excess fat if needed and then transfer the sausage to your slow cooker.

2. Add 1 large chopped onion and 3 minced garlic cloves to the slow cooker with the sausage.

3. Thinly slice about 4-6 medium russet potatoes and layer them evenly into the slow cooker.

4. Pour in 32 oz of low sodium chicken broth ensuring everything is covered nicely.

5. Season with salt and black pepper to taste and, if you like a bit of spice, add an optional 1/2 tsp red pepper flakes.

6. Cover the slow cooker and let everything cook on low for about 6-8 hours or on high for 3-4 hours until the potatoes turn tender.

7. Once the potatoes are soft, stir in 2 cups of heavy cream slowly into the soup.

8. Mix in 1 bunch of roughly chopped kale (make sure you remove the stems) and let it sit for another 10-15 minutes so the kale wilts just right.

9. Give the soup a good stir, taste it and adjust any salt or pepper if needed.

10. Ladle the soup into bowls and serve hot. Enjoy your amazing, crowd pleasing soup!

Equipment Needed

1. Slow cooker with lid – you need this to let everything cook slowly over several hours
2. Large skillet – to brown the sausage before adding it to the slow cooker
3. Chef’s knife – for chopping the onion, garlic, kale, and for slicing the potatoes
4. Cutting board – to prep all your veggies safe and clean
5. Measuring cups and spoons – these are useful for getting the correct amounts of chicken broth, heavy cream, and spices
6. Stirring spoon or ladle – for mixing the ingredients in the slow cooker and serving the soup into bowls
7. Serving bowls – for dishing out the finished soup nicely

FAQ

BEST Copycat Zuppa Toscana Recipe Substitutions and Variations

• Italian sausage substitute: If you dont have Italian sausage on hand, try using ground pork or turkey sausage for a leaner twist.
• Potato substitute: You can swap russet potatoes with Yukon Golds or even sweet potatoes if you want a slightly sweeter flavor.
• Heavy cream substitute: In place of heavy cream, mix half-and-half with a bit of melted butter or use coconut cream for a dairy free option.
• Kale substitute: If kale isnt available, spinach or Swiss chard works just as well and cooks nicely.
• Red pepper flakes substitute: Replace those with a pinch of cayenne pepper if you want that extra kick.

Pro Tips

1. When browning your sausage, make sure you break it up really small and cook it until it’s nicely browned. This not only gets rid of extra fat but also builds a rich flavor base for the soup.
2. Slice your potatoes as evenly as you can so everything cooks at the same rate. If some slices are too thick, they might not turn tender the same time as the rest.
3. Taste your broth before adding the heavy cream so you can adjust the salt and pepper to get the flavor just right. The cream can lighten the taste, so its best to season in layers.
4. When you add the kale, let it sit in the hot soup for a few minutes instead of cooking it too long. That way it wilts and keeps a nice texture without getting too mushy.