Description
Zuppa Toscana Soup is a hearty Italian-inspired soup featuring savory Italian sausage, tender potatoes, kale, and a creamy broth enriched with butter and heavy cream. This comforting soup is seasoned with mustard powder, dried herbs, and a hint of hot sauce for depth, garnished with Parmesan cheese and crispy bacon for extra flavor. Perfect for a satisfying dinner, it delivers warm, rich flavors and a delightful texture combination.
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: In a large soup pot over medium heat, cook and crumble the Italian sausage for about 10 minutes until cooked through. Reserve 1 tablespoon of drippings and set the sausage aside. Add an additional tablespoon of butter if you don’t have enough drippings.
- Sauté Onions and Garlic: Add the reserved drippings and butter to the pot. Add diced onions and cook over medium heat until softened, about 5 minutes. Stir in minced garlic, hot sauce, soy sauce, mustard powder, dried parsley, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 more minute to release the flavors.
- Make the Roux: Stir in the flour and cook continuously for 2 minutes, ensuring the raw flour taste cooks out but the mixture doesn’t brown.
- Add Liquids: Slowly pour in the chicken broth in small splashes while stirring continuously, then add the heavy cream similarly. Bring the soup to a boil, then reduce heat to a simmer.
- Prepare Potatoes: Wash and dry the potatoes. Cut them in half lengthwise, then slice into ¼-inch slices. Add the potatoes and the cooked sausage into the simmering soup.
- Simmer Potatoes: Let the soup simmer for 10 minutes, or until the potatoes are nearly fork tender.
- Add Kale and Finish Cooking: Stir in the chopped kale and continue to simmer for 5 more minutes until the kale is tender.
- Serve: Ladle the soup into serving bowls and garnish with grated Parmesan cheese, chopped bacon, and an extra pinch of red pepper flakes if desired. Serve hot.
Notes
- Flavor Enhancers: Mustard powder, hot sauce, and soy sauce add depth without making the soup spicy; Frank’s hot sauce is recommended.
- Sausage Options: Hot Italian sausage is traditional, but mild Italian sausage works well for less heat.
- Cooking Temperature: Cooking the sausage over medium heat keeps it juicy and provides drippings for flavor.
- Cheese Garnish: Freshly grated Belgioioso Parmesan cheese enhances the soup's flavor.
- Greens Substitute: Spinach may be used instead of kale if preferred.
- Bread Pairing: This soup pairs wonderfully with a crusty, airy no-knead bread for dipping.
- Slow Cooker Adaptation: Follow steps 1 and 2, transfer ingredients except potatoes, kale, and cream to a slow cooker, cook on low for 5-6 hours or high for 3-4 hours, add potatoes in the last 45 minutes, then stir in cream and kale at the end.
- Storage: Store in airtight container refrigerated up to 3 days or freeze for up to 3 months. Cream-based soups may slightly change texture after freezing.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 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: 70 mg
