Zuppa Toscana with Spicy Sausage and Roasted Garlic

A hearty and flavorful Tuscan soup featuring spicy Italian sausage, roasted garlic, potatoes, kale, and a creamy broth. Perfect for a chilly evening!

Prep Time

20 minutes

Total Time

60 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.69/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Soup

Cuisine:

Italian

Cooking Style:

Roasting

Mood:

Comfort Food•Spicy

Ingredients

Servings

1headGarlic(Whole head, unpeeled)

£0.60

3tablespoonsOlive Oil(Divided, plus more for drizzling)

£0.35

1poundSpicy Italian Sausage(Removed from casings)

£4.00

1mediumYellow Onion(Diced)

£0.50

0.5teaspoonRed Pepper Flakes(Adjust to taste)

£0.10

8cupsChicken Broth(Low sodium preferred)

£1.50

1.5poundsRusset Potatoes(Peeled and cubed)

£0.90

1bunchKale(Chopped, stems removed)

£1.20

1cupHeavy Cream

£1.00

to tasteSalt

to tasteBlack Pepper

Total Cost

£10.15

£1.69 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Cut the top off the head of garlic, exposing the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Roast for 40-45 minutes, or until cloves are soft and fragrant. Let cool slightly.
2.
While the garlic is roasting, brown the sausage in a large pot or Dutch oven over medium-high heat. Break it up with a spoon as it cooks. Once browned, remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
3.
Add the diced onion and red pepper flakes to the pot with the sausage fat. Cook until the onion is softened, about 5 minutes. If there isn't enough fat remaining, add an additional tablespoon of olive oil.
4.
Squeeze the roasted garlic cloves out of their skins into the pot with the onions. Mash the garlic with a spoon.
5.
Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
6.
Return the cooked sausage to the pot. Add the chopped kale and cook until it wilts, about 5 minutes.
7.
Stir in the heavy cream and heat through, but do not boil. Season with salt and pepper to taste.
8.
Serve hot. Garnish with extra red pepper flakes or a drizzle of olive oil, if desired.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (500g)

485 kcal / 2029 kJ

Carbs

22g

8% of RDA

Fat

33g

47% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a smoother soup, you can use an immersion blender to partially blend the soup after the potatoes are cooked. Be careful not to over-blend, you still want some texture.

If you don't have heavy cream, you can use half-and-half, but the soup will be less rich.

You can substitute spinach for kale if preferred. Add the spinach at the very end, as it wilts quickly.

For an even more flavorful soup, use homemade chicken broth.

If the soup is too thick, add a little more chicken broth until it reaches your desired consistency.

Cooking Equipment

Oven

Large Pot or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...