does this soup freeze well?

Unfortunately, no, I don’t recommend freezing this one.

what should i serve with zuppa toscana?

Highly recommend it with crusty bread and a side salad (bonus points if it’s Olive Garden–style with Italian dressing!).

can i make this in the instant pot?

Yes! Use the sauté function to brown the sausage and onion, then add the potatoes, garlic, and chicken stock. Pressure cook on High for 5 minutes, quick release, and stir in the cream and kale afterward.

can i make this in the crock-pot?

Definitely. Brown the sausage and onion first, then transfer everything (except the cream and kale) to a slow cooker. Cook on low for 5–6 hours or high for 2–3 hours, stir in the cream and kale, and cook another 10 minutes until wilted.

Creamy Zuppa Toscana Copycat Soup

Name: Creamy Zuppa Toscana Copycat Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound ground turkey Italian sausage; 3 garlic cloves, minced; 1 medium white onion, peeled and diced; 1.5 pounds Yukon Gold potatoes, diced; 5 to 6 cups chicken stock; 2 to 3 cups chopped fresh kale; 1 cup heavy whipping cream; fine sea salt and freshly-ground black pepper; 6 pieces turkey bacon, cooked and crumbled

This hearty and creamy Italian-inspired soup is a comforting meal that combines savory flavors with fresh greens. It is simple to prepare in one pot and makes for a satisfying dinner on any occasion.

List of ingredients

1 pound ground beef or turkey Italian sausage (spicy is recommended for a zesty flavor)
3 garlic cloves, minced – provides a pungent aromatic base
1 medium white onion, peeled and diced – adds sweetness and depth
1.5 pounds Yukon Gold potatoes, diced – chosen for their naturally creamy texture
5 to 6 cups chicken stock – the savory liquid base for the broth
2 to 3 cups chopped fresh kale – adds color and nutrient-dense greens
1 cup heavy whipping cream – creates the signature rich and silky consistency
Fine sea salt and freshly-ground black pepper – used to season the soup to taste
6 pieces beef or turkey bacon, cooked and crumbled – used as a salty garnish

step-by-step instructions

Brown the meat: Place the beef or turkey Italian sausage in a large stockpot over medium-high heat. Cook until browned and fully cooked through, breaking it into small crumbles with a spoon.
Manage the fat: Use a slotted spoon to transfer the cooked sausage to a separate plate. Keep exactly 1 tablespoon of the fat in the pot for sautéing and discard the rest to prevent the soup from becoming too oily.
Sauté aromatics: Add the diced white onions to the remaining fat in the stockpot. Sauté for about 5 minutes, stirring occasionally until softened.
Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let the garlic burn.
Simmer the base: Return the cooked sausage to the pot and add the diced Yukon Gold potatoes and chicken stock. Bring the mixture to a simmer.
Cook potatoes: Reduce the heat to medium-low and simmer for 10 minutes, or until the potato cubes are fork-tender.
Finish with cream and kale: Stir in the chopped kale and heavy whipping cream. Simmer for an additional 5 minutes until the kale is wilted.
Final seasoning: Taste the soup and add salt and black pepper as needed.
Garnish and serve: Ladle the soup into bowls and top with the crumbled beef or turkey bacon bits.

Expert Cooking Secrets for a Better Soup

Choose a High-Quality Seasoned Sausage

The flavor profile of the soup depends heavily on the sausage. Select a beef or turkey Italian sausage that is heavily seasoned with fennel, garlic, and red pepper flakes to mimic the traditional taste. If the sausage is too mild, you can add a pinch of crushed red pepper flakes during the sautéing process.

Prevent Kale from Overcooking

Kale can become mushy if it boils for too long. Adding the chopped leaves during the final 5 minutes of cooking ensures they retain a vibrant green color and a slight bite. Always remove the thick center stems from the kale before chopping, as they can be too tough.

Control the Grease Levels

To keep the broth silky rather than greasy, it is important to drain the excess fat after browning the meat. Using a slotted spoon is a great start, but rinsing the cooked meat in a fine-mesh strainer with hot water is an even more effective way to reduce lipids. This ensures the heavy cream emulsifies properly with the stock.

Ingredient Alternatives and Substitutions

Lower-Calorie Dairy Options

If you prefer a lighter soup, you can replace the heavy whipping cream with half-and-half or whole milk. Note that these options will result in a thinner broth and less richness. For a dairy-free version, full-fat canned coconut milk provides a similar creamy texture, though it adds a slight coconut flavor.

Choosing the Right Potatoes

Yukon Gold potatoes are ideal because they hold their shape while remaining creamy. If you only have Russet potatoes, be aware that they are starchier and more likely to break down, which will naturally thicken the soup. Red potatoes are another great option as they stay firm and add a pop of color.

Alternative Leafy Greens

If kale is unavailable or too bitter for your taste, baby spinach is a perfect substitute. Spinach wilts much faster than kale, so stir it in at the very end and remove the pot from the heat immediately. Swiss chard is another hearty green that works well in this recipe.

Making the Soup Vegetarian

To convert this into a vegetarian meal, swap the beef or turkey sausage for a plant-based Italian-style crumble. Replace the chicken stock with a high-quality vegetable broth and omit the bacon garnish. You can add smoked paprika to the plant-based meat to replicate the smoky flavor of bacon.

Serving and Pairing Suggestions

Ideal Breads for Dipping

A crusty loaf of sourdough or a warm ciabatta roll is perfect for soaking up the creamy broth. Garlic bread provides an extra layer of flavor that complements the garlic and sausage in the soup. Toasted focaccia with rosemary and sea salt is another sophisticated pairing option.

Fresh Side Salad Pairings

Because the soup is rich and creamy, a crisp side salad helps balance the meal. Use mixed baby greens with a sharp Italian vinaigrette containing red wine vinegar, olive oil, and dried oregano. Add sliced cucumbers and cherry tomatoes for extra freshness and crunch.

Creative Garnish Ideas

While crumbled bacon is the classic topping, you can add a sprinkle of freshly grated Parmesan cheese for more saltiness. A pinch of fresh chopped parsley or chives adds a bright, herbal note to the finish. For those who enjoy heat, a few slices of fresh jalapeño or a drizzle of sriracha can add a modern twist.

Storage and Reheating Methods

Proper Refrigeration Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the soup has cooled slightly before sealing the lid to prevent excessive condensation. Keep the bacon garnish in a separate container to maintain its crispiness until serving.

How to Reheat without Curdling

When reheating creamy soups, avoid using high heat or boiling the liquid, as this can cause the cream to separate. Warm the soup slowly over medium-low heat on the stove. If the soup has thickened too much in the fridge, stir in a splash of chicken stock or milk to restore the original consistency.

Why You Should Not Freeze This Soup

Freezing is not recommended for this particular recipe due to the dairy and the potatoes. The heavy cream can separate upon thawing, leading to a grainy texture. Additionally, potatoes often become mealy or watery after being frozen and thawed, ruining the mouthfeel of the soup.

Alternative Cooking Equipment

Slow Cooker Instructions

To make this in a crockpot, brown the sausage and onions in a pan first, then transfer them to the slow cooker. Add the garlic, potatoes, and chicken stock, cooking on low for 5 to 6 hours or high for 2 to 3 hours. Stir in the cream and kale during the last 15 to 20 minutes of the cooking cycle.

Instant Pot Method

Use the sauté function to brown the sausage and onions, then add the garlic and potatoes. Pour in the chicken stock and seal the lid, cooking on high pressure for 5 minutes. Perform a quick pressure release, then stir in the heavy cream and kale until the greens are wilted.

Troubleshooting Common Issues

Dealing with a Thin Broth

If your soup is too thin, you can thicken it by mashing a few of the cooked potato chunks against the side of the pot. This releases natural starches into the liquid, creating a thicker body without needing extra flour. Alternatively, let the soup simmer for a few extra minutes without a lid to reduce the liquid.

Preventing Overcooked Potatoes

Avoid stirring the soup too vigorously once the potatoes have softened, as they can easily break apart into a mash. If you notice the potatoes are cooking too quickly, reduce the heat immediately. Using Yukon Gold potatoes instead of Russets also helps prevent the vegetables from disintegrating.

Correcting Over-Salted Soup

If the sausage and stock combined make the soup too salty, add a small amount of unsalted chicken stock or water. A squeeze of fresh lemon juice can also help balance the saltiness by adding acidity. Adding more potatoes or a bit more cream can further dilute the salt concentration.

Frequently Asked Questions

What does Zuppa Toscana mean?

Zuppa Toscana translates literally to Tuscan soup in Italian. While traditional versions vary, the popular creamy version is inspired by the flavors of the Tuscany region, combining hearty greens, potatoes, and meat.

Can I make this soup dairy-free?

Yes, you can substitute the heavy cream with an unsweetened cashew cream or full-fat coconut milk. Ensure the substitute is unsweetened to avoid adding a sugary taste to the savory broth.

Which potato variety works best?

Yukon Gold is the best choice because it offers a balance between the starchiness of a Russet and the firmness of a Red potato. It creates a creamy texture that blends perfectly with the heavy cream.