Description
Zuppa Toscana Soup is a hearty Italian-inspired soup featuring flavorful Italian sausage, tender potatoes, kale, and a creamy broth enriched with heavy cream. Perfect for a comforting meal, this recipe balances spicy and savory notes with a rich, smooth texture and is ideal for cooler 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 the sausage: Cook and crumble the ground Italian sausage in a large soup pot over medium heat until fully cooked, about 10 minutes. Reserve 1 tablespoon of the drippings and set the sausage aside. Use 1 additional tablespoon butter if you lack drippings.
- Sauté onions and seasonings: Add the reserved drippings and butter to the soup pot. Add the diced onions and cook over medium heat until softened, about 5 minutes. Add the minced garlic, hot sauce, soy sauce, mustard powder, dried parsley, oregano, basil, and red pepper flakes if using. Cook for an additional 1 minute until fragrant.
- Add flour for roux: Stir in the flour continuously for 2 minutes to cook out the raw flour taste.
- Add liquids and bring to simmer: Slowly add chicken broth in small splashes while stirring continuously. Then add the heavy cream gradually, stirring steadily. Bring the soup to a boil, then reduce heat to a simmer.
- Prepare and add potatoes: Clean and pat dry the russet potatoes. Cut them in half lengthwise and then slice into ¼-inch thick pieces. Add the potatoes to the soup along with the cooked sausage.
- 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 to wilt the greens.
- Serve and garnish: Ladle the soup into bowls and garnish with extra red pepper flakes if desired, grated Parmesan cheese, and roughly chopped bacon. Serve hot and enjoy!
Notes
- Use hot sausage for traditional Zuppa Toscana flavor, but mild Italian sausage works well if you prefer less heat.
- The hot sauce adds flavor without making the soup overly spicy; Frank's hot sauce is recommended.
- Butter and drippings are used to create a flavorful roux with the flour, enhancing the soup's richness.
- Spinach can be used as a substitute for kale if preferred.
- Pair this soup with crusty, airy no-knead bread for dipping to complete the meal.
- For a slow cooker version, omit flour, cook sausage and onions first, then slow cook with most ingredients, adding potatoes near the end and stirring in cream and kale at the finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months; cream consistency may vary after freezing.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg
