Copycat Zuppa Toscana

I have this written down but I’m doing it by memory, I don’t have perfect measurements because a lot of this is eyeballing. 1lb ground mild sausage, about 1/4 large bag of kale, I like kale. 8 cups of chicken broth, the recipe I use calls for bacon. I personally skip the bacon. 1/2 a Vidalia onion diced, 3 cloves of garlic chopped, 3 large russet potatoes sliced thinly. I brown the sausage, remove and drain. I add the garlic and onion to the pan and sauté. I add a sprinkle of flour and mix, then I add the chicken broth. Then I add the potatoes and cook for ten minutes. I added the sausage back in, and added the kale. At the end I added the cream. I don’t typically use much, as I’m lactose intolerant and it doesn’t sit well with my tummy, but add as much as you like! I add a little bit of salt and red pepper flakes. But WATCH THOSE PEPPER FLAKES 🤣


  • 1 pound Italian sausage
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 3 cups chicken broth
  • 4 cups water
  • 1 pound red potatoes, cut into bite-size pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup heavy cream
  • 1 cup kale, chopped


  1. In a large pot or Dutch oven, cook the sausage over medium heat until it is browned and crumbled.
  2. Add the garlic and onion to the pot and cook until the onion is translucent, about 5 minutes.
  3. Add the chicken broth, water, potatoes, salt, black pepper, red pepper flakes, thyme, oregano, and basil to the pot. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.
  5. Stir in the heavy cream and kale and cook until the kale is wilted, about 5 minutes.
  6. Serve the soup hot. Enjoy!

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