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5.0 from 177 votes

Zuppa Toscana Soup Recipe

This amazing Zuppa Toscana soup recipe includes Italian sausage, kale, cannellini beans, and potatoes to make the perfect meal.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 12
Calories: 352 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 1 pound cannellini beans
  • 2 pounds loose mild Italian sausage
  • 1 peeled small diced yellow onion
  • 3 small diced stalks of celery
  • 2 peeled small diced carrots
  • 5 cloves of finely minced garlic
  • ¼ cup all purpose flour
  • 96 ounces chicken stock
  • 2 parmesan cheese rinds
  • 3 medium-sized sliced russet potatoes
  • 8 strips of chopped crisp cooked bacon
  • 1 head roughly chopped kale
  • coarse salt and fresh cracked pepper to taste
  • 1 1/2 cups heavy whipping cream
  • grated Parmigiano Reggiano cheese for garnish

Instructions

    Cup of Yum
  1. Add the beans to a large container and cover them completely in water by about 6" inches. Let them sit overnight and then drain. Set them aside.
  2. Next, add the sausage to a large pot over medium-high heat and cook until browned and cooked through, which takes about 5 to 7 minutes. Set aside.
  3. Add the onions, celery, carrots, and garlic to the pot and sweat the vegetables for 6 to 8 minutes over medium-low heat.
  4. Stir in the flour until combined to make a roux, and then add back in the sausage, the beans, chicken stock, and cheese rinds, and cook over low heat until the beans are tender, which takes about 45 minutes.
  5. Next, add in the potatoes and cook for 10-12 minutes or until tender.
  6. Finish by adding in the bacon, kale, heavy cream, salt, and pepper and then serve.

Notes

  • Make-Ahead: If you keep the kale separate until it is ready to be served, you can make this soup for up to two days before for freshness.
  • How to Store: This soup recipe will hold well in the refrigerator, covered up for up to 5 days. It will also freeze well covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
  • How to Reheat: Add the desired amount of soup to a medium-sized sauce pot and heat over low heat until hot.
  • A quicker way to soften dried beans would be to bring water to a boil, pour it over them, and let them sit for 1 hour.
  • Substitute the dried beans with four cans of drained beans.
  • When thickening the soup, you’re not looking for something resembling alfredo sauce, but you want somebody to this Zuppa Toscana soup recipe.
  • Some other recipes call to render the bacon fat first, and you can do that, but if you did that and then cooked the sausage, you would have a pot of grease.
  • You can also serve the kale into the individual bowls as you serve them one by one so that it does not wilt.

Nutrition Information

Calories 352kcal (18%) Carbohydrates 17g (6%) Protein 15g (30%) Fat 24g (37%) Saturated Fat 8g (40%) Cholesterol 55mg (18%) Sodium 746mg (31%) Potassium 586mg (17%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1673IU (33%) Vitamin C 10mg (11%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 352

% Daily Value*

Calories 352kcal 18%
Carbohydrates 17g 6%
Protein 15g 30%
Fat 24g 37%
Saturated Fat 8g 40%
Cholesterol 55mg 18%
Sodium 746mg 31%
Potassium 586mg 12%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 1673IU 33%
Vitamin C 10mg 11%
Calcium 35mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.