Zuppa Toscana Soup
User Reviews
5
Zuppa Toscana Soup
Description
Zuppa Toscana Soup combines ground Italian sausage cooked gently to preserve juiciness with diced yellow onions, garlic, and a medley of seasonings including parsley, mustard powder, basil, and oregano. The addition of hot sauce and soy sauce adds subtle depth without overt spice. A roux is formed with flour and drippings or butter to thicken the broth, which is then blended with chicken broth and heavy cream to create a rich base.
Potatoes sliced thinly cook in the simmering soup until almost fork tender, adding softness and substance, while kale stirred in at the end provides a tender, leafy contrast. The cooking technique maintains the sausage's flavor and ensures the broth is silky. The soup is topped with freshly grated Parmesan cheese and optional chopped bacon for additional savory notes.
This soup is excellent served with rustic bread for dipping, balancing its creamy richness. It can be made on the stovetop or slow cooker, offering flexibility for meal prep or convenient cooking. The variety of textures from sausage, potatoes, kale, and cheese makes it filling and well-rounded as a bowl of comforting soup.
Notes suggest substituting spinach for kale if desired, guiding on proper cooking times in the slow cooker to avoid overcooked potatoes, and recommending storage methods to maintain quality. The flavor enhancers and ingredient proportions are adjusted not to overpower, keeping balanced flavors throughout.
Ingredients
- 1 pound Italian sausage hot or mild, ground
- 1 tablespoon butter
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce can sub Worcestershire sauce
- 3 tablespoons flour
- 5 cups chicken broth
- 1 cup heavy cream
- 3-4 small russet potato about 1 lb
- 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
- Parmesan Cheese grated
- Bacon roughly chopped
Instructions
- Cook and crumble the sausage in a large soup pot over medium heat until cooked through, about 10 minutes. Reserve 1 tablespoon drippings and set the sausage aside. (1 additional tbsp. butter can be used if you don’t have drippings.)
- Add the drippings and butter to the soup pot and add the onions. Cook over medium heat until softened, about 5 minutes. Add the garlic, hot sauce, soy sauce, and seasonings and cook for 1 more minute.
- Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
- Clean the potatoes and pat them dry. Cut them in half lengthwise, then cut into 1/4-inch slices. Add the the potatoes to the soup along with the cooked sausage.
- Simmer for 10 more minutes, or until the potatoes are nearly fork tender. Stir in the kale and simmer for 5 more minutes.
- Transfer to serving bowls and garnish with red pepper flakes, grated Parmesan, and/or chopped bacon. Serve!
Notes
- Using hot or mild Italian sausage adjusts the heat level; cooking over medium heat preserves juiciness and yields flavorful drippings for the roux.
- Spinach can replace kale if preferred, adjusting cooking time similarly when added last.
- For slow cooker preparation, add potatoes during the last 45 minutes to avoid overcooking.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months; cream-based soups may slightly change texture after freezing.
- Garnish with freshly grated Parmesan cheese and optionally chopped cooked bacon for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 26g | 9% |
| Protein | 17g | 34% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 1402mg | 58% |
| Potassium | 821mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4003IU | 80% |
| Vitamin C | 41mg | 46% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
