Zuppa Di Salsiccia Italiana (Italian Sausage Soup)

Name: Zuppa Di Salsiccia Italiana (Italian Sausage Soup)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 Quarts, 4 serving(s)
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 rosemary; 1/4 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 1/2 teaspoon oregano; 1 tablespoon celery seed; 1 tablespoon 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

Submitted by DL K.

"A hearty, spiced meatball soup with potatoes and kale in a chicken broth perfected with a splash of cream."

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photo by Jonathan Melendez

Ready In:: 2hrs 20mins
Ingredients:: 14
Yields:: 4 Quarts
Serves:: 4

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 rosemary
¹⁄₄ teaspoon cayenne pepper
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon oregano
1 tablespoon celery seed
1 tablespoon 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

directions

1. Shape sausage into 1-inch meatballs and place into the soup pot. Cover and cook on medium-low heat until 170 ℉ in the middle of largest meatball.
2. Prepare garlic, onion, and shallot, and 32 oz. of seasoned chicken broth. I prefer the decreased sodium paste over the dry cubed variety.
3. When the sausage balls are cooked through empty all except 1/8 inch of the pork fat and then add the broth, onions, garlic, and shallots.
4. Prepare rosemary, cayenne pepper, black pepper, oregano, celery seed, and basil. To release the flavors grind with a mortar and pestle, or rub briskly between the palms over the soup pot as they are added to the soup pot before the broth heats up to prevent burning yourself.
5. Place lid on the pot. Turn the heat up to medium.
6. Wash the red potatoes and remove any eyes. Peel the potatoes and quarter them lengthwise. Once quartered, cut into one-inch wideths. Add the cubed potatoes to the pot.
7. Cover and heat approximately 60 to 90 minutes, or until the potatoes are can be pierced with a fork and the soup is aromatic of the spices.
9. Remove soup from hot burner, and add the Kale to the soup and stir. It will soften and go limp quickly. Ladle out immediately and serve.
8. Add the Half & Half to the soup and heat for 10-minutes or so as you gently wash, thoroughly rinse, and shake dry the baby Kale.
9. Remove the soup pot from the hot burner. Add the Kale to the soup and stir approximately one minute or until the kale goes limp.
10. Ladle out immediately and serve.

Questions & Replies

The steps to this recipe are very confusing .... it goes 7, 9 and then 8, 9, 10 … will someone be able to correct this? Thank you!

Carol F.
Please explain in Step 2 - "prefer decreased sodium paste over the dry cubed variety." What is sodium paste? What dry cubed variety?

dooleybysea
Could the kale be substituted with any other veg? I am not a fan of kale or spinach.

Patty L.