Zuppa Di Salsiccia Italiana: A Hug in a Bowl

There’s something undeniably comforting about a steaming bowl of Italian Sausage Soup. For me, it’s a dish that instantly transports me back to my Nonna’s tiny kitchen, the air thick with the fragrant steam of simmering goodness. I can still vividly recall the first time she let me help shape the sausage into little balls, my small hands covered in the slightly greasy, herb-flecked meat, feeling like a true culinary apprentice. That soup wasn’t just a meal; it was a warm embrace, a testament to love simmered low and slow, and it’s a feeling I strive to recapture every time I make it.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 4
• Yield: 4 Quarts
• Dietary Type: Contains Dairy

Ingredients

• 1 lb ground hot Italian sausage, shaped into 1-inch balls
• 32 ounces seasoned chicken broth
• 2 large garlic cloves, chopped
• 1 large shallot, diced
• 1 small white onion, diced
• 1 teaspoon dried rosemary
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon celery seed
• 1 tablespoon dried basil
• 2 1/2 lbs peeled red potatoes, cut into one-inch, cube-like chunks
• 1/2 cup half-and-half cream
• 5-6 ounces flat leaf baby kale, washed and drained

Equipment Needed

• Large soup pot or Dutch oven
• Slotted spoon
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Mortar and pestle (optional)

Instructions

1. Begin by shaping the ground hot Italian sausage into approximately 1-inch meatballs. Place these sausage balls directly into your soup pot. Cover the pot and cook over medium-low heat. The goal here is to cook the sausage through without browning it too intensely. You’ll know they are ready when the internal temperature reaches 170°F in the center of the largest meatball.

2. While the sausage is cooking, prepare your aromatics. Finely chop the garlic cloves, dice the shallot, and dice the small white onion. Measure out your 32 ounces of seasoned chicken broth. For the broth, I find that using a high-quality liquid broth or a concentrate paste (like reduced sodium varieties) yields a richer flavor than dry bouillon cubes.

3. Once the sausage balls have reached their target temperature, carefully remove them from the pot using a slotted spoon, leaving behind about 1/8 inch of the rendered pork fat. This fat is pure flavor! Now, add the prepared chicken broth, the diced onions, chopped garlic, and diced shallots to the pot.

4. Prepare your dried herbs and spices: rosemary, cayenne pepper, black pepper, oregano, celery seed, and basil. To truly awaken their aromatic potential, consider grinding them briefly with a mortar and pestle. Alternatively, and a bit more daringly, you can briskly rub them between your palms directly over the soup pot as you add them. This releases their essential oils. Be cautious and do this before the broth heats up significantly to avoid burning yourself.

5. Place the lid back on the soup pot. Increase the heat to medium, bringing the broth mixture to a gentle simmer.

6. Next, prepare your potatoes. Thoroughly wash the red potatoes, ensuring you remove any “eyes.” Peel the potatoes, then cut them into quarters lengthwise. Once quartered, cut these pieces into roughly one-inch wide chunks. Add these cubed potatoes to the simmering pot.

7. Cover the pot again and allow the soup to simmer for approximately 60 to 90 minutes. This extended cooking time is crucial for developing the depth of flavor and tenderizing the potatoes. You’ll know they are ready when the potatoes can be easily pierced with a fork and the entire soup is wonderfully aromatic with the integrated spices.

8. As the potatoes near tenderness, it’s time to prepare the kale. Gently wash and thoroughly rinse the baby kale, then shake it dry to remove excess moisture. While you’re doing this, add the 1/2 cup of half-and-half cream to the soup. Stir it in gently and let the soup heat for about 10 minutes on low, allowing the cream to meld into the broth without boiling.

9. Finally, remove the soup pot from the hot burner. Add the washed and dried kale to the hot soup and stir it in. The residual heat will be enough to soften and wilt the kale within approximately one minute.

10. Ladle the Zuppa Di Salsiccia Italiana out immediately and serve.

Expert Tips & Tricks

• Sausage Ball Perfection: For consistently sized sausage balls, use a small ice cream scoop or a tablespoon to portion the meat before rolling. This ensures even cooking.
• Herb Power: If you don’t have a mortar and pestle, you can place the dried herbs in your palm, rub them together vigorously for about 15-20 seconds, and then sprinkle them into the pot. The friction helps to release their volatile oils.
• Potato Choice: While red potatoes are specified for their waxy texture that holds up well during long simmering, Yukon Golds would also be an excellent substitute. Avoid starchy potatoes like Russets, as they can break down too much.
• Kale Prep: Make sure your kale is thoroughly dry after washing. Excess water can dilute the soup’s flavor and make the kale steam rather than wilt.
• Fat Management: The rendered pork fat is a crucial flavor component. However, if you prefer a lighter soup, you can drain off more of the fat after cooking the sausage, leaving just a tablespoon or two for sautéing the aromatics.

Serving & Storage Suggestions

This Zuppa Di Salsiccia Italiana is best served piping hot, straight from the pot. Ladle generous portions into warm soup bowls. A crusty piece of Italian bread is the perfect accompaniment for dipping into the rich, flavorful broth. Garnish with a sprinkle of fresh parsley or a drizzle of good quality olive oil if desired.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. The flavors will actually meld and deepen overnight, making it even more delicious the next day. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling vigorously after the cream has been added.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	706.5 kcal
Calories from Fat	333 kcal
Total Fat	37 g	47 %
Saturated Fat	13.7 g	68 %
Cholesterol	75.9 mg	25 %
Sodium	2199.8 mg	91 %
Total Carbohydrate	59.8 g	19 %
Dietary Fiber	6.3 g	25 %
Sugars	6.2 g	24 %
Protein	34.9 g	69 %

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Spicy Kick: For an even spicier soup, use hot Italian sausage and increase the cayenne pepper to 1/2 teaspoon. You could also add a pinch of red pepper flakes along with the other dried herbs.
• Milder Flavor: If you prefer a less spicy soup, opt for mild Italian sausage instead of hot.
• Vegetable Medley: While kale is traditional and adds a lovely freshness, you could also add other sturdy greens like spinach or Swiss chard in the last 10-15 minutes of cooking. If you want to add heartier vegetables like carrots or celery, dice them small and add them with the onions and shallots in step 3.
• Broth Base: While chicken broth is classic, a good quality vegetable broth can be used for a slightly different flavor profile, though it will alter the richness.

FAQs

Q: Can I use pork sausage instead of Italian sausage?
A: Yes, you can use plain ground pork, but you’ll want to add extra herbs and spices like fennel seeds, oregano, and basil to mimic the flavor of Italian sausage.

Q: How do I prevent the half-and-half from curdling?
A: Ensure the soup is not at a rolling boil when you add the half-and-half. Gentle heating for 10 minutes allows it to incorporate smoothly without curdling.

Q: What kind of kale is best for this soup?
A: Flat leaf baby kale, also known as Lacinato or Tuscan kale, is ideal because its leaves are tender and wilt quickly. Regular curly kale will also work, but you might need to chop it into smaller pieces.

Q: Can I make this soup ahead of time?
A: Yes, the soup can be made a day in advance and reheated. The flavors will actually deepen beautifully overnight.

Q: My potatoes are still hard after 90 minutes. What should I do?
A: Continue simmering the soup, checking the potatoes every 15-20 minutes. Ensure there is enough liquid in the pot; add a little more broth or water if it seems too dry.

Final Thoughts

Zuppa Di Salsiccia Italiana is more than just a recipe; it’s an invitation to gather, to share, and to savor the simple pleasures of good food. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or whenever you need a culinary hug. I encourage you to embrace the process, enjoy the aromas that will fill your kitchen, and savor every spoonful of this robust, satisfying soup. It pairs wonderfully with a crisp Italian white wine like a Pinot Grigio or a light-bodied red such as a Chianti. Buon appetito!