Description
Zuppa Toscana is a hearty and comforting Italian-inspired soup featuring spicy Italian sausage, creamy potatoes, kale, and a flavorful broth thickened with a roux. This easy stovetop recipe brings a perfect balance of rich and savory flavors, ideal for cozy meals and pairing wonderfully with crusty bread.
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: 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 drippings and set the sausage aside. Use an additional tablespoon of butter if you lack enough drippings.
- Sauté aromatics: Add the reserved drippings and butter to the pot, then add diced onions. 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, cooking for another 1 minute to combine the flavors.
- Make roux: Sprinkle the flour into the pot and stir continuously for 2 minutes to cook out the raw flour taste and create a roux that will thicken the soup.
- Add liquids: Gradually add chicken broth in small splashes while stirring continuously to avoid lumps. Then add the heavy cream using the same technique. Bring the mixture to a boil, then reduce heat to a simmer.
- Prepare potatoes: Clean and dry the potatoes, then cut them lengthwise in half and slice into 1/4-inch pieces. Add them to the simmering soup along with the cooked sausage.
- Simmer potatoes: Let the soup simmer for 10 minutes or until the potatoes are nearly fork tender, stirring occasionally to prevent sticking.
- Add kale: Stir in the roughly chopped kale and simmer for an additional 5 minutes until the kale is tender and vibrant.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, chopped bacon, and extra red pepper flakes if desired. Serve immediately for best flavor.
Notes
- The mustard powder, hot sauce, and soy sauce add depth of flavor without making the soup spicy. Frank’s hot sauce is a recommended choice.
- Hot Italian sausage is traditional, but mild sausage works well if you prefer less heat. Jimmy Dean Original Pork Sausage is a good option.
- Cooking the sausage over medium heat ensures juiciness and enough drippings for flavor.
- Try garnishing with freshly grated Belgioioso Parmesan for added richness.
- Spinach can be substituted for kale if preferred.
- Pair this soup with crusty, airy bread, such as no-knead bread, for dipping.
- For slow cooker method: skip the flour, cook sausage and onions first, then combine everything except potatoes, kale, and cream in slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. Add potatoes for last 45 minutes until tender, then stir in cream and kale at the end and heat through for 5 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Cream sauces may lose some consistency after freezing.
