Description
A hearty and creamy Zuppa Toscana soup featuring spicy Italian sausage, tender potatoes, kale, and a rich broth, perfect for a comforting meal any day.
Ingredients
Scale
Meat and Broth
- 1 pound ground Italian sausage, hot or mild
- 5 cups chicken broth
Vegetables and Seasonings
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce (can substitute Worcestershire sauce)
- 1 teaspoon mustard powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pinch red pepper flakes (optional)
- 3-4 small russet potatoes, about 1 pound
- 3 cups kale, roughly chopped
Dairy and Fat
- 1 tablespoon butter
- 1 cup heavy cream
For Serving
- Grated Parmesan cheese
- Roughly chopped bacon
Instructions
- Cook Sausage: In a large soup pot over medium heat, cook and crumble the Italian sausage until fully cooked, about 10 minutes. Reserve 1 tablespoon of drippings and set the sausage aside. Use an additional tablespoon of butter if needed.
- Sauté Aromatics: Add the reserved drippings and butter to the pot. Add diced onions and cook over medium heat until softened, approximately 5 minutes. Stir in minced garlic, hot sauce, soy sauce, mustard powder, dried parsley, oregano, basil, and red pepper flakes. Cook for another 1 minute to release the flavors.
- Add Flour: Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flour taste.
- Add Liquids: Gradually pour in the chicken broth in small splashes while stirring. Then add the heavy cream in the same manner. Bring the soup mixture to a boil, then reduce the heat to a simmer.
- Prepare Potatoes: Clean and pat dry the russet potatoes. Cut each potato in half lengthwise, then slice into 1/4-inch pieces. Add the sliced potatoes and the cooked sausage back into the soup.
- Simmer Soup: Let the soup simmer for 10 minutes, or until the potatoes are nearly fork tender. Then, stir in the chopped kale and simmer for an additional 5 minutes until kale is tender.
- Serve: Ladle the soup into serving bowls and garnish with grated Parmesan cheese, chopped bacon, and extra red pepper flakes if desired. Serve hot and enjoy!
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor without adding noticeable heat. Frank’s hot sauce is recommended.
- Hot Italian sausage is traditional, but mild sausage works if you prefer less spice. Jimmy Dean Original Pork Sausage is a good option.
- Cooking the sausage over medium heat helps keep it juicy and yields flavorful drippings for the roux.
- Freshly grated Parmesan cheese adds a nice garnish and extra flavor.
- Spinach can be substituted for kale if preferred or on hand.
- Pair this soup with crusty, airy bread like no-knead bread for a complete meal.
- For slow cooker method: skip the flour, cook sausage and onions first, transfer all but cream, potatoes, kale to slow cooker, cook as directed, add potatoes near end, stir in cream and kale just before serving.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Cream-based soups may lose some original texture after freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 75 mg
