Italian Sausage Soup
This Creamy Italian Sausage and Potatoes Soup is also called Zuppa Toscana and has been enhanced with crispy bacon and fresh kale. This hearty soup is packed with rich flavors and wholesome ingredients. This dish is easy to make and sure to please the whole family.
Servings 9 cups
Calories 324kcal
Equipment
Ingredients
- 1 pound ground Italian sausage
- 4 slices bacon Diced into 1 inch pieces
- ½ cup diced onions I used white onions.
- 2-3 minced garlic cloves
- ¼ cup all-purpose flour
- 3-4 cups chicken broth
- 2 pounds russet potatoes Diced into cubes about an inch thick.
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup heavy whipping cream
- 2-3 cups fresh kale stems Stems removed; or Spinach.
Instructions
- Heat a Dutch oven or soup pot on the stove at medium heat and add the Italian sausage. Break down the meat using a meat chopper or spoon.1 pound ground Italian sausage
- Add in the diced bacon. Stir and cook until the ground sausage and bacon are cooked through and no longer pink. I don't feel the need to get the bacon crispy here because it will soften up in the soup as it cooks. If you want crispy bacon, add crisp pieces at the end when you serve the soup.4 slices bacon
- Remove the sausage and bacon from the pot. Drain any excess fat. I leave at least ½ tablespoon of fat in the pot.
- Add the onions and garlic and stir. Cook for 3-4 minutes or until the onions are fragrant.½ cup diced onions, 2-3 minced garlic cloves
- Pour a little bit of the broth (1-2 tablespoons) in the pot and use a wooden spoon to deglaze the bottom of the pot. Scoop up the brown bits at the bottom of the pot. Leave these in the pot because they are loaded with flavor.
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.¼ cup all-purpose flour
- Gradually whisk in the remaining broth. Stir repeatedly, ensuring there are no lumps. Add in the potatoes, cooked sausage, cooked bacon, oregano, and salt and pepper to taste.Use enough broth to ensure the potatoes are fully submerged in liquid. If the potatoes are not submerged in liquid they will not fully soften. Add additional broth or water as necessary.3-4 cups chicken broth, 2 pounds russet potatoes, 1 teaspoon dried oregano, salt and pepper to taste
- Bring the mixture to a rolling boil and cover the pot with the lid and lower the heat to low to let the soup simmer for about 15-20 minutes until the soup thickens and the potatoes have softened.
- Remove the lid and add the heavy whipping cream and kale. Stir to combine and allow the kale to wilt.1 cup heavy whipping cream, 2-3 cups fresh kale stems
- Cool before serving.
Notes
Typically ground sausage is used. But you can use sausage rounds if that’s what you prefer. Mild Italian Sausage adds a savory flavor without too much heat, making it suitable for most palates. Spicy Italian Sausage adds a bit of heat and is great for those who enjoy spicier dishes.
You can also use any ground sausage (such as breakfast), turkey sausage, chicken sausage, or omit it.
Sticking to Russet, Yukon Gold, or Red potatoes will ensure the best texture and flavor for the soup. I use russet potatoes. They are starchy and slightly fluffy when cooked. They will break down slightly in the soup, helping to thicken it.
Peeling the potatoes is a matter of preference. Do what you prefer.
You can use half and half, any milk, or full fat coconut milk instead of heavy cream. These are all lighter than cream and will impact the texture of the soup.
Nutrition
Serving: 1cup | Calories: 324kcal | Carbohydrates: 21g | Protein: 11g | Fat: 21g