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–+ servings
Benjamin

Creamy Italian Sausage and Kale Soup

Bring the cozy flavors of Tuscany to your table with this hearty and creamy Zuppa Toscana Soup. Packed with Italian sausage, tender potatoes, fresh kale, and a velvety broth, this classic dish is perfect for a comforting dinner any time of the year. Finished with grated Parmesan and crispy bacon, it’s a one-pot wonder that everyone will love!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 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 or Worcestershire sauce
  • 3 tablespoons flour
  • 5 cups chicken broth
  • 1 cup heavy cream
  • 3-4 small russet potatoes ~1 lb., sliced into ¼-inch pieces
  • 3 cups kale roughly chopped
Seasonings:
  • 1 teaspoon mustard powder
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Pinch of red pepper flakes optional
For Garnish:
  • Grated Parmesan cheese
  • Roughly chopped bacon

Method
 

Step 1: Cook the Sausage
  1. Heat a large soup pot over medium heat.
  2. Add the ground Italian sausage and cook for about 10 minutes, breaking it into crumbles until browned and cooked through.
  3. Reserve 1 tablespoon of sausage drippings in the pot, and set the cooked sausage aside. If there are no drippings, add 1 tablespoon of butter.
Step 2: Sauté the Aromatics
  1. Add the butter (or drippings) to the pot along with the diced onions. Cook for 5 minutes until softened.
  2. Stir in minced garlic, hot sauce, soy sauce, mustard powder, dried parsley, oregano, basil, and optional red pepper flakes. Cook for 1 minute until fragrant.
Step 3: Build the Broth
  1. Sprinkle the flour over the sautéed mixture, stirring continuously for 2 minutes to eliminate the raw flour taste.
  2. Gradually pour in the chicken broth, stirring after each addition to ensure a smooth consistency.
  3. Stir in the heavy cream and bring the mixture to a boil. Reduce the heat to a simmer.
Step 4: Add Potatoes and Sausage
  1. Wash and pat the potatoes dry. Cut them in half lengthwise, then slice into ¼-inch pieces.
  2. Add the sliced potatoes and cooked sausage back into the pot.
  3. Simmer for 10 minutes, stirring occasionally, until the potatoes are nearly fork-tender.
Step 5: Add Kale and Finish the Soup
  1. Stir in the chopped kale and let the soup simmer for 5 more minutes until the kale is wilted and vibrant green.
  2. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Step 6: Garnish and Serve
  1. Ladle the soup into bowls and garnish with grated Parmesan cheese and crispy chopped bacon.
  2. Serve hot with crusty bread or garlic knots on the side.

Notes

  • Customize the Heat: Add more hot sauce or red pepper flakes if you enjoy a spicier kick.
  • Make Ahead: This soup tastes even better the next day as the flavors meld.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
  • Dairy-Free Option: Substitute heavy cream with coconut milk or cashew cream.
  • Vegetarian Option: Replace sausage with plant-based sausage and use vegetable broth.

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