Roasted Tomato and Garlic Zuppa di Salsiccia

Roasted Tomato and Garlic Zuppa di Salsiccia

A Bowl of Roasted Tomato and Garlic Sweet Italian Sausage Soup

I know it's summertime, but I've been on a soup kick lately. There’s just something about soup that makes my heart sing. Maybe it’s the way the aromas waft through the house as it simmers on the stove, or how it brings together simple ingredients to create something deeply nourishing and flavorful. Whatever it is, I’ve been hooked for years. Making soup isn’t just cooking, it’s alchemy. It’s about transformation, comfort, creativity, and love all simmering in one big pot.

I love soup because it’s versatile. It’s humble yet capable of being downright gourmet. You can use pantry staples or the freshest garden finds. It really stretches a budget and fills a belly. Best of all, it invites you to slow down, breathe in, and savor.

This week, I whipped up one of my favorite creations, "Roasted Tomato and Garlic Zuppa di Salsiccia", a roasted tomato and garlic soup with sweet Italian sausage, potatoes, kale, and a hint of fennel and rosemary. It’s rich, rustic, and loaded with flavor. Every spoonful is a cozy escape, perfect for any season. Let me tell you all about why I adore this process and why you might want to start making soup a part of your weekly rhythm too.

Soup Is My Love Language

Some people bake to unwind, for me, it’s soup. There’s a meditative quality to chopping onions, peeling garlic, or stirring a pot as the broth bubbles gently. It’s not rushed. It’s not fussy. And yet, it can deliver some of the most exciting flavors imaginable.

I love the rhythm of it, the layering of ingredients, the way the fragrance builds, the way herbs and spices bloom in the broth. Every ingredient plays a role, contributing texture, depth, or brightness. I’ve made soups that are clear and delicate, creamy and indulgent, spicy and brothy, and everything in between. And the best part? You don’t need a culinary degree to make a soup that feels like it came from a high end bistro.

The real beauty of soup is in its flexibility. It adapts. You can roast, blend, simmer, sauté, or stew your way to something incredible. It’s the kind of cooking that welcomes imperfection and invites experimentation.

A Symphony of Flavor in Every Bowl

The soup I made this week is a shining example of how complex and layered soup can be, even with relatively simple ingredients. It starts with one of my favorite flavor builders, roasted tomatoes and garlic. Roasting concentrates their sweetness and turns up the volume on that quintessential tomato richness.

Then there’s the sweet Italian sausage, crumbled and browned to perfection, adding just the right amount of richness to balance the tang of the tomatoes. A pinch of red pepper flakes brings warmth without overpowering the dish. Potatoes add heartiness, giving the soup body and making it a filling meal. Kale lends a fresh, slightly earthy note while holding its texture beautifully in the broth.

And don’t get me started on the herbs, Thyme, Fennel, and Rosemary. Thyme brings a warm rustic flavor to the soup, fennel seed enhances the sausage’s natural flavor, and rosemary adds a piney depth that makes the whole pot feel grounded and comforting. With chicken broth as the base, the flavors meld into something soul soothing and utterly delicious.

My Mortar and Pestle for Grinding the Dried Herbs

The Full Recipe: Roasted Tomato and Garlic Sausage Soup

Ingredients:

For the Roasted Tomatoes & Garlic:

• 1.5 lbs grape or cherry tomatoes

• 1 whole bulb garlic, cloves separated and peeled

• 1 tsp each: dried thyme, fennel seed, rosemary

• ¼ cup olive oil (enough to generously coat and still have some in the bottom of the pan.)

• ½ tsp garlic salt

• ½ tsp black pepper

For the Soup:

• 2 lbs ground sweet Italian sausage

• 1 1/2 large onions chopped, or two small onions

• ⅓ cup dried red bell pepper flakes, you can sub 2 fresh red bell peppers chopped

• an additional 1 tsp each: dried thyme, fennel seed, rosemary

• ½ tsp ground fennel powder, sprinkled on during the browning process

• 3 large potatoes, diced (Yukon golds or russets work well)

• Red pepper flakes for heat (optional)

• Roasted tomato and garlic mixture, smashed in the roasting pan and deglazed with a splash of chicken broth from one of your cartons

• 3 cartons (32 oz each) chicken broth

• 1 tbsp better than bouillon roasted chicken base, or 1 bouillon cube for substitute

• ½ cup heavy whipping cream

• ½ lb curly leaf kale, chopped and stems removed

• 1 tsp black pepper

• ¼–½ tsp sea salt (adjust to taste)

Instructions

1. Roast the Tomatoes and Garlic: Preheat your oven to 400°F (200°C). In a small Mortar and Pestle, add 1 tsp each, dried Thyme, Rosemary and Fennel Seeds. Grind them into a rustic powder. If you do not have a mortar and pestle, you can use an herb grinder or a rolling pin. Place the herbs in a zip lock bag and roll over it with a rolling pin to crush the dried herbs. In a large roasting pan, combine the tomatoes, peeled garlic cloves, olive oil and herbs. Sprinkle with garlic salt and pepper. Toss to coat evenly and roast for about 30–40 minutes, or until the tomatoes are blistered and caramelized, and the garlic is golden and soft.

   

2. Smash and Deglaze: Once roasted, smash the tomatoes and garlic directly in the pan using a fork or potato masher. Pour a small amount of chicken broth (about ½ cup) into the pan and stir to lift the flavorful bits stuck to the bottom. Set aside.

   

3. Brown the Sausage: In a large stock pot or Dutch oven, cook the onion in olive oil until translucent and then add the sweet Italian sausage, fennel powder, sea salt and pepper and continue to cook over medium heat until browned and fully cooked, breaking it into small pieces as it cooks. Drain excess fat if you prefer, although I leave the fat in. (Note: It adds flavor to the broth, and the red bell pepper flakes soak up the juices and become soft.)

   

4. Add Peppers and Grind Spices: Add the dried red bell pepper flakes or fresh red bell pepper. Stir until incorporated and cook for several minutes. Again, with your Mortar and Pestle, grind an additional teaspoon each of thyme, rosemary, and fennel seeds. Set aside. If you like heat, you can add red pepper flakes as well.

5. Add Potatoes and Roasted Tomato Mixture: Add in your diced potatoes and the deglazed roasted tomato and garlic mixture. Stir to combine.

6. Pour in the Broth and Spices: Add the remaining chicken broth, bouillon chicken base and ground spices, and bring the soup to a gentle boil. Reduce to a simmer and cook for 30-45 minutes, or until the potatoes are tender.

7. Add Kale and Cream: Stir in the chopped kale and cook for another 5-10 minutes until the kale is wilted but still bright. Finish with the heavy cream, additional pepper, and sea salt to taste.

8. Serve and Enjoy. Ladle the soup into bowls and serve hot with a slice of crusty bread or a sprinkle of parmesan, if desired.

   
   

I find myself coming back to this roasted tomato and garlic sausage soup again and again. It’s the perfect balance of spicy, sweet, creamy, and savory. It’s filling without being heavy and vibrant without being complicated. Best of all, it makes enough to share or to enjoy as leftovers when life gets busy.

Final Thoughts

If you’ve never thought of yourself as a “soup person,” I hope this recipe changes your mind. And if you already know the joy of a big pot bubbling away on the stove, I hope this inspires your next batch.

Soup doesn’t need to be fancy. It just needs to be made with love and maybe a little garlic...or lots of garlic.

As always, happy cooking, happy creating, and here’s to many bowls of joy ahead.

Jennifer