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Beef Italian Sausage Potato Zuppa Toscana – Non-Alcoholic

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Warm up with this comforting Italian Sausage Potato Soup, crafted in the beloved Zuppa Toscana style with a unique twist of non-alcoholic ale. This hearty dish combines savory beef Italian sausage, tender potatoes, and vibrant greens in a creamy, flavorful broth.

Ingredients

Scale
  • 1 pound Beef Italian Sausage
  • 1 can Non-alcoholic Ale
  • 4–5 medium Potatoes (Russet or Yukon Gold)
  • 2 cups Fresh Kale (or Spinach)
  • 4 cups Beef Broth
  • 1 cup Heavy Cream
  • 1 Yellow Onion
  • 3 cloves Fresh Garlic
  • 1 teaspoon Red Pepper Flakes (optional)
  • 2 tablespoons Olive Oil
  • Salt and Black Pepper to taste

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, heat a drizzle of olive oil over medium-high heat. Add the beef Italian sausage, breaking it up with a spoon, and cook until it's nicely browned and cooked through. Drain any excess grease, leaving just a tablespoon or two in the pot for flavor. Remove the cooked sausage and set aside.
  2. Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Pour in the non-alcoholic ale. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let it simmer for a minute or two, allowing some of the liquid to reduce slightly.
  4. Add the beef broth and thinly sliced potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  5. Stir the cooked beef Italian sausage back into the soup. Pour in the heavy cream and stir well to combine. Let it heat through for a few minutes, but do not bring it to a rolling boil after adding the cream.
  6. Finally, add the chopped kale (or spinach) to the pot. Stir it in and cook for just 2-3 minutes, or until the kale has wilted to your desired tenderness.
  7. Taste the soup and season generously with salt and freshly ground black pepper as needed. Ladle hot soup into bowls and serve immediately.

Nutrition

Keywords: Slicing your potatoes thinly is crucial for cooking time and texture. Always remove the tough stems from your kale before chopping. Adjust the amount of red pepper flakes to your preference for spice.

Find it online: https://mamablueberry.com/beef-italian-sausage-potato-zuppa-toscana-non-alcoholic/