copycat zuppa toscana

Zuppa Toscana made on the stovetop is a homemade comfort food that will warm up even the coldest of days! This classic Italian soup is boldly flavored with ingredients like garlic, white wine, red pepper flakes, sweet sausage, and more.

Zuppa Toscana (Stovetop) Recipe

bacon

½ pounds bulk sweet Italian sausage

onion

garlic (minced)

chicken broth

red pepper flakes

salt

black pepper

potatoes

heavy cream

dry white wine

baby spinach leaves

Chopped bacon, freshly grated Parmesan cheese, and chopped fresh parsley (for garnish)

Crusty baguettes (for serving)

Crisp

In a large Dutch oven set over medium heat, crisp the bacon. Place the bacon onto a plate lined with paper towel. Set aside. Transfer the rendered bacon fat to a heat-proof dish and refrigerate for later use.

Cook

Add the Italian sausage to the pot and cook until browned. Transfer the browned sausage to the plate with the bacon.

Add the diced onion and cook until translucent and softened, about 4 minutes.  Add the garlic and cook for about 30 seconds until garlic is fragrant and blooms.

Boil

Add the chicken broth, crushed red pepper flakes, salt, black pepper, and potatoes. Bring to a boil and reduce heat to low. Simmer the soup until the potatoes are cooked through, about 15 minutes.

Stir

Add browned sausage, heavy cream, white wine, and spinach to the soup. Taste and season with salt and pepper, if needed.

Whisk

If the soup is too thin, whisk together 2 tablespoons of cornstarch with ¼ cup cold heavy cream and stir into the soup. Bring back to a low boil and cook for 1 minute, then reduce heat to low and simmer until the soup has reached the desired consistency.

Serve

Chop the crispy bacon and serve the soup. Top each bowl of soup with crispy bacon, sprinkle with freshly grated Parmesan and chopped fresh parsley, and serve with a delicious, crusty chunk of bread.

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Zuppa Toscana

This delicious low carb sausage kale soup will be familiar if you love Zuppa Toscana from Olive Garden. We swapped out potatoes for cauliflower making it keto friendly. Here are Instant Pot, stovetop and slow cooker directions.

Zuppa Toscana Instant Pot Recipe

oz Chicken Broth

C Heavy Cream ((for weight watchers use milk))

Salt

tsp Red Pepper Flakes

Frozen Cauliflower

C Kale

Set Instant Pot to Saute and cook sausage in a little bit of water to prevent sticking. Turn off when cooked and drain grease if any.

Add all other ingredients and close Instant Pot.

Set vent to sealed.

Turn Instant Pot to Pressure cook on high for 5 minutes.

Natural release for 10 minutes and then vent until all pressure is released.

Enjoy!

Instant Pot Instructions:

1. Cook sausage in a soup pot with a little bit off water and drain grease, if any.

2. Add all other ingredients and bring to a boil.

3. Reduce heat to low-medium and simmer for about 15 minutes.

Stovetop Instructions:

1. Cook sausage on the stovetop in a pan with a little bit off water and drain grease, if any.

2. Add sausage and all other ingredients to the slow cooker and close the lid.

3. Turn slow cooker on low for about 2 hours or until vegetables are tender.

Crockpot instructions:

Just started eating healthier and striving for very low carb. It's been a crazy week, and I was so looking forward to relaxing a little tonight. Decided I needed a quick, healthy dinner to use up some ingredients I had and utilize my new instant pot. This was the perfect recipe! Thank you. So simple, and a GREAT comfort meal for a cold, windy January night in Ohio. This momma is THANKFUL for you tonight! I normally would have just eaten some freezer food in the microwave on a night like tonight. Now I can feel good about my dinner and it took me literally FIVE MINUTES. Thank you!!

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Zuppa Toscana (Stovetop) Recipe

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Zuppa Toscana (Stovetop) Recipe

Zuppa Toscana Instant Pot Recipe

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