Soup, glorious soup! This recipe for Sausage Potato Kale soup, or as it is also known Zuppa Toscana, is truly glorious! Simple to prepare, the depth of flavor will amaze, the creamy texture is a dream, and of course (as I am wont to do) there is boozy goodness. Do I hear angels singing?
Anyone who has followed me for a while will know of my love of all things soup. In the cold weather months, there is nothing more comforting to eat; the aroma that permeates the house as soup simmers is one that brings me joy.
This particular soup, Sausage Potato and Kale (Zuppa Toscana) is one of our favorites. Melissa over at Alosha’s Kitchen makes her lightened up version of this soup often. I hope she won’t mind too much that I fattened up her healthier version of this recipe.
Instead of Italian sausage, I used a sage sausage; Tennessee Pride Sage Sausage is the brand I prefer when I don’t have my own blend made up. At this time of year, I’m always sage-crazy so I thought I’d fiddle with the herby flavors of this soup by using the sage sausage in addition to more sage, oregano and Italian seasoning mix.
I also altered the texture of the soup just a bit; adding some flour for thickening at one point, and also modified the liquids used. Rather than chicken stock, water and half & half, as she used in her lighter version, I used a combination of vermouth (you could substitute a dry white wine) as well as heavy cream and half & half. Yes, I fattened up her version…but it was a nice treat.
Mr. Saucy was in love with it. He will eat soups and like them, but he went back for thirds with this soup. That’s a sure sign of a hit with him.
I hope you’ll try it. And check out Melissa’s site for her lightened up version; she’s a gifted cook.
- 1 pound sage sausage
- 1 large onion, diced (about 1 cup)
- 4 large cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons Kosher salt
- 2 teaspoons dry Greek oregano
- 1 teaspoon dry ground sage
- 1 teaspoon dry Italian seasoning mix
- 2½ tablespoons all-purpose flour
- 1½ cups vermouth (or dry white wine)
- 2 cups heavy cream
- 1½ cups half & half
- 2 large Russet potatoes, peeled and diced ½" cubes (about 3 cups)
- enough water to just cover potatoes (I added a scant cup)
- 6 ounces kale leaves, tough stems removed, coarsely chopped
- Fresh ground black pepper
- Crushed red pepper flakes
- In a large stockpot, over medium heat, add the sausage, onion, garlic, salt, oregano, sage and Italian seasoning.
- Cook, breaking up the sausage with a wooden spoon or spatula, for about 5 minutes, or until the sausage is no longer pink.
- Sprinkle the flour on the cooked sausage mixture and continue to cook, stirring frequently, for about 3 minutes.
- Add the vermouth, heavy cream, half and half and potato cubes.
- Stir to combine.
- Pour in just enough water to cover the potatoes, if necessary.
- Increase heat to medium-high and cook until the potatoes are fork tender (about 10-15 minutes). Remove from heat.
- Add the kale and stir until slightly wilted (if there is too much kale and not enough broth, add water by the ½-cup and stir through until the soup is at desired consistency).