BEST Copycat Zuppa Toscana Recipe

BEST Copycat Zuppa Toscana Recipe

from thechunkychef.com
40 min
6 servings

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

Ingredients

  • 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)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Add onion to pot and cook 5 minutes, adding garlic the last minute.  

  4. 4

    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.

  5. 5

    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.

  6. 6

    Taste and season with salt, pepper and red pepper flakes if desired.  Top with remaining bacon and enjoy!