Why You’ll Love Zuppa Toscana Recipe
- Hearty and satisfying: Italian sausage, potatoes, beans, and vegetables turn this soup into a complete and filling meal.
- Rich and creamy: Heavy cream adds just enough richness without making the broth overly thick or heavy.
- One-pot recipe: Everything comes together in a Dutch oven, keeping preparation and cleanup straightforward.
- Packed with vegetables: Carrots, onions, garlic, potatoes, beans, and kale add plenty of flavor, color, and texture.
- Great for colder days: A steaming bowl of Zuppa Toscana makes an especially comforting fall or winter meal.
- Easy to customize: You can change the sausage, vegetables, greens, or creaminess depending on what you have available.
- Excellent leftovers: The flavors continue to develop as the soup rests, making it a convenient make-ahead option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1.25 lbs sweet Italian sausage
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1.5 lbs baby Dutch yellow potatoes
- 3 cups Tuscan kale, chopped (about 1 head)
- 8 cups chicken stock
- 1 cup water
- 1 (14-ounce) can cannellini beans, rinsed and drained
- 2/3 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
Directions
1. Brown the Sausage
Remove the Italian sausage from its casing. Heat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Add the sausage and let it sear undisturbed for about 3 minutes.
Using a wooden spoon, break the sausage into bite-sized pieces. Continue cooking and stirring occasionally for about 5 minutes, or until nicely browned. Transfer the cooked sausage to a plate and set aside.
2. Sauté the Vegetables
Reduce the heat to medium-low and add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 5 minutes.
Add the sliced carrots and continue cooking until the onions become translucent and the carrots begin to soften.
Season with the salt, black pepper, dried parsley, and dried oregano. Add the minced garlic and sauté for another minute, stirring frequently so the garlic doesn’t burn.
3. Add the Broth and Potatoes
Pour in the chicken stock and water, stirring well to loosen any flavorful browned bits from the bottom of the Dutch oven.
Increase the heat to high and bring the soup to a boil. Add the baby Dutch yellow potatoes, then reduce the heat to medium. Let the soup simmer for about 15 minutes.
4. Add the Sausage and Beans
Return the browned sausage to the pot and add the rinsed cannellini beans. Stir everything together and continue simmering for another 10 minutes, or until the potatoes are easily pierced with a fork.
5. Wilt the Kale
Spread the chopped Tuscan kale over the top of the soup and cover the Dutch oven. Let it cook for approximately 3 minutes, just until the kale has wilted.
Remove the lid and stir the kale throughout the soup.
6. Finish With Cream
Turn off the heat before adding the heavy cream. Pour in the cream and stir until completely incorporated and the broth takes on a creamy appearance.
Taste and adjust the salt and pepper if necessary. Ladle the Zuppa Toscana into bowls and serve hot.
Servings and timing
This recipe makes approximately 6 servings and takes about 1 hour from start to finish.
- Servings: 6
- Total time: 1 hour
- Best served: Hot
- Cooking method: Stovetop
- Recommended cookware: Large Dutch oven or heavy-bottomed soup pot
Variations
Use Spicy Italian Sausage
Replace the sweet Italian sausage with hot Italian sausage for a spicier Zuppa Toscana. You can also combine equal amounts of sweet and spicy sausage for moderate heat.
Make It Extra Creamy
For an even richer soup, increase the heavy cream slightly. You can also lightly mash a few cooked potatoes against the side of the pot before adding the cream to naturally thicken the broth.
Swap the Kale
If Tuscan kale isn’t available, curly kale works well. Baby spinach is another option, although it wilts much more quickly and should be added immediately before the cream.
Add Bacon
Cook chopped bacon until crisp before browning the sausage. Use a small amount of the rendered bacon fat to sauté the vegetables, then sprinkle the crispy bacon over each bowl before serving.
Try Different Beans
Great Northern beans or navy beans can replace the cannellini beans. Both have a mild flavor and creamy texture that complement the sausage and potatoes.
Make It Lighter
Use half-and-half instead of heavy cream for a lighter broth. The soup won’t be quite as rich, but it will still have a pleasantly creamy finish.
Storage/Reheating
Allow leftover Zuppa Toscana to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
For stovetop reheating, place the desired amount in a saucepan and warm it over medium-low heat, stirring occasionally, until heated through. Avoid aggressively boiling the soup because high heat can affect the texture of the cream.
For individual portions, microwave the soup in a microwave-safe bowl in short intervals, stirring between each interval until evenly heated.
The soup will naturally thicken after refrigeration because the potatoes and beans continue absorbing some of the broth. Add a small splash of chicken stock, water, or cream while reheating if you’d like a thinner consistency.
Freezing is possible, but creamy soups containing potatoes can experience texture changes after thawing. For the best freezer-friendly version, prepare the soup without the heavy cream and add fresh cream after thawing and reheating.
FAQs
1. What is Zuppa Toscana?
Zuppa Toscana is a hearty Tuscan-inspired soup commonly made with Italian sausage, potatoes, greens, and a creamy broth. This version also includes carrots and cannellini beans, making it especially substantial and satisfying.
2. Do I need to peel the baby potatoes?
No. Baby Dutch yellow potatoes have thin skins that become tender during cooking, so peeling isn’t necessary. Simply wash them thoroughly before adding them to the soup.
3. Can I use spicy Italian sausage instead of sweet sausage?
Yes. Hot Italian sausage is an easy substitution if you prefer a little heat. You can also use a mixture of sweet and spicy sausage.
4. Can I substitute spinach for Tuscan kale?
Yes. Fresh spinach works well, but it cooks much faster than kale. Add it near the end of cooking and stir just until wilted before adding the heavy cream.
5. Why should I add the cream after turning off the heat?
Adding heavy cream after removing the soup from direct heat helps maintain a smooth, creamy consistency and reduces the chance of the dairy separating from excessive boiling.
6. How do I know when the potatoes are done?
Insert a fork or small knife into one of the larger potato pieces. It should slide in easily without the potato completely falling apart.
7. Can I make Zuppa Toscana ahead of time?
Yes. You can prepare the soup ahead and refrigerate it in an airtight container. Because the potatoes absorb broth during storage, you may want to add a little extra chicken stock when reheating.
8. How can I thicken Zuppa Toscana?
Mash several cooked potatoes directly against the side of the pot and stir them into the broth. Their natural starch will thicken the soup without requiring flour or cornstarch.
9. What can I serve with Zuppa Toscana?
Crusty bread, garlic bread, breadsticks, or a simple green salad all pair nicely with this soup. Bread is particularly useful for soaking up the creamy, savory broth.
10. Can I make this soup without heavy cream?
Yes. You can omit the heavy cream for a brothier soup or replace it with half-and-half for a lighter creamy version. Keep in mind that lower-fat dairy is more sensitive to high temperatures, so add it over low heat and avoid boiling.
Conclusion
This Zuppa Toscana brings together browned Italian sausage, tender potatoes, creamy cannellini beans, carrots, kale, and aromatic herbs in a rich chicken broth finished with heavy cream. Each spoonful has a satisfying combination of savory meat, tender vegetables, and creamy broth.
With one-pot preparation, about an hour of cooking time, and plenty of opportunities for customization, it’s an easy choice for a comforting family dinner. Serve it steaming hot with crusty bread for a hearty meal that’s just as enjoyable reheated the next day.
Zuppa Toscana
A hearty and comforting Zuppa Toscana with savory Italian sausage, tender potatoes, cannellini beans, carrots, and Tuscan kale in a creamy seasoned broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1.25 lbs sweet Italian sausage
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1.5 lbs baby dutch yellow potatoes
- 3 cups tuscan kale, chopped (about 1 head)
- 8 cups chicken stock
- 1 cup water
- 1 14 oz can cannellini beans, rinsed
- 2/3 cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 3 tbsp olive oil
Instructions
- Remove the sausage from its casing. Heat a large Dutch oven over medium-high heat and add 2 tbsp olive oil. Add the sausage and sear undisturbed for 3 minutes. Break it apart with a wooden spoon and cook, stirring occasionally, until browned, about 5 minutes. Remove the sausage and set aside.
- Lower the heat to medium-low and add the remaining 1 tbsp olive oil. Add the onion and sauté for 5 minutes, then add the carrots. Cook until the onion is translucent and the carrots have softened. Season with salt, black pepper, dried parsley, and dried oregano. Add the garlic and sauté for 1 minute.
- Add the chicken stock and water, raise the heat to high, and bring the soup to a boil. Stir well, add the potatoes, and reduce the heat to medium. Simmer for 15 minutes.
- Add the browned sausage and cannellini beans. Simmer for another 10 minutes, or until the potatoes are fork-tender.
- Add the kale on top of the soup and cover the pot. Let it wilt for about 3 minutes, then stir the kale into the soup.
- Turn off the heat and stir in the heavy cream. Serve hot.
Notes
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- For a thinner soup, add a little extra chicken stock or water as needed.
- Store leftovers in an airtight container in the refrigerator and reheat gently to prevent the cream from separating.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 7 g
- Sodium: 1650 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 80 mg
