Description
Zuppa Toscana is a hearty and flavorful Italian soup featuring ground Italian sausage, potatoes, kale, and a creamy broth. This comforting soup combines savory sausage and tender vegetables with a touch of spice and a creamy finish, perfect for warming up on chilly days.
Ingredients
Scale
Main Ingredients
- 1 pound ground Italian sausage, hot or mild
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce (can substitute Worcestershire sauce)
- 3 tablespoons flour
- 5 cups chicken broth
- 1 cup heavy cream
- 3-4 small russet potatoes, about 1 pound
- 3 cups kale, roughly chopped
Seasonings
- 1 teaspoon mustard powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 pinch red pepper flakes (optional)
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. If there aren’t enough drippings, add 1 additional tablespoon of butter.
- Sauté Vegetables: Add the reserved drippings and butter back to the pot, then add the diced onions. Cook over medium heat until softened, about 5 minutes. Stir in the minced garlic, hot sauce, soy sauce, and all seasonings, cooking for 1 more minute to combine the flavors.
- Make Roux: Add the flour to the pot and stir continuously for 2 minutes, cooking off the raw flour taste and forming a light roux.
- Add Liquids: Slowly add the chicken broth in small splashes while stirring continuously to prevent lumps. Then add the heavy cream gradually the same way. Bring the mixture to a boil, then reduce heat to a simmer.
- Prepare Potatoes: Clean and dry the potatoes. Cut them in half lengthwise, then slice into ¼-inch thick pieces. Add the potatoes and cooked sausage to the pot.
- 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 the kale is tender but retains some texture.
- Serve: Spoon the soup into serving bowls and garnish with red pepper flakes, grated Parmesan cheese, and chopped bacon according to your preference. Serve hot and enjoy!
Notes
- The mustard powder, hot sauce, and soy sauce enhance flavor without making the soup spicy.
- Use hot Italian sausage for authentic flavor or mild sausage if you prefer less heat.
- Cooking the sausage over medium heat helps retain juiciness and provides drippings for the roux.
- Freshly grated Belgioioso Parmesan cheese is recommended for garnish.
- Spinach can be used as a substitute for kale if preferred.
- Pair the soup with crusty, airy bread such as No Knead Bread for dipping.
- For slow cooker preparation, omit flour and follow specified slow cooker instructions including adding potatoes later and stirring in cream and kale at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Cream-based soups may lose some consistency after freezing.
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
