Copycat Tuscan Soup
A comforting, creamy soup with Italian sausage, crispy bacon, tender potatoes, and hearty kale, perfect for weeknight dinners and meal prep.
Ingredients
Meats
- 1 pound Italian sausage (bulk or casings removed) Mild or hot depending on preference.
- 4 slices bacon, chopped Reserve some for garnish.
Vegetables
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups potatoes, diced (Yukon gold or russet) Yukon gold stays creamier; russets will break down.
- 2 cups kale, chopped Curly kale works fine; reduce amount if using baby kale.
Liquids
- 4 cups chicken broth
- 1 cup heavy cream For a lighter option, use half-and-half.
Seasoning
- Salt and pepper to taste Remember bacon and sausage are salty; season gradually.
Instructions
Preparation
- Place a large pot over medium heat. Add the chopped bacon and cook until crispy, then remove to a paper towel-lined plate, leaving the grease.
- Add the Italian sausage to the pot, breaking it up as you cook until browned, about 6–8 minutes.
- Stir in the diced onion and cook until softened, about 4 minutes. Add minced garlic and cook for another 30–60 seconds until fragrant.
Cooking
- Pour in the chicken broth, add the diced potatoes, and bring to a boil. Then reduce heat and simmer until fork-tender, about 10–12 minutes.
- Lower the heat and stir in the heavy cream, then add the chopped kale. Simmer until the kale is wilted and heated through, 3–5 minutes. Do not boil aggressively after adding cream.
- Taste and season with salt and freshly ground black pepper before serving.
Serving
- Serve hot in bowls and sprinkle with reserved crispy bacon for texture.
Notes
Cool and refrigerate leftovers in airtight containers for up to 3–4 days. Reheat gently and avoid boiling to preserve texture. Can freeze for up to 2 months.