5 from 177 votes
Zuppa Toscana Soup Recipe
Zuppa Toscana Soup blends Italian sausage, cannellini beans, kale, potatoes, and bacon into a rich, hearty broth enhanced with Parmesan cheese and cream. The soup features tender beans and vegetables simmered to meld flavors, with a touch of creaminess balancing the savory meat and smoky bacon. This substantial soup works well as a filling meal or an elegant first course.
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 Italian sausage mild, loose
- 1 yellow onion peeled small diced
- 3 celery small diced stalks
- 2 carrot peeled, small diced
- 5 cloves garlic finely minced
- ¼ cup all-purpose flour
- 96 ounces chicken stock
- 2 Parmesan Cheese rinds
- 3 russet potato medium sized, sliced
- 8 Bacon strips, chopped, crisp, cooked
- 1 kale head, roughly chopped
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- 1 1/2 cups heavy whipping cream
- Parmigiano Reggiano cheese grated, for garnish
Instructions
- 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.
- 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.
- Add the onions, celery, carrots, and garlic to the pot and sweat the vegetables for 6 to 8 minutes over medium-low heat.
- 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.
- Next, add in the potatoes and cook for 10-12 minutes or until tender.
- Finish by adding in the bacon, kale, heavy cream, salt, and pepper and then serve.
Cup of Yum
Notes
- Soak dried cannellini beans overnight or use canned beans drained for convenience.
- Keep kale separate until serving to avoid wilting and preserve freshness.
- Store chilled soup covered in the refrigerator up to 5 days or freeze for up to 3 months.
- Reheat gently on low heat to maintain creaminess and avoid curdling.
- Bacon fat can be rendered first, but cooking sausage directly in the pot avoids excess grease.
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
(12%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1673IU
(33%)
Vitamin C
10mg
(11%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
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.