Zuppa Di Salsiccia Italiana (Italian Sausage Soup)

READY IN: 2hrs 20mins
YIELD: 4 Quarts




  • 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.