Zuppa Toscana Soup Recipe

This amazing Zuppa Toscana soup recipe includes Italian sausage, kale, cannellini beans, and potatoes.

I’m not sure there is a heartier, more flavorful soup out there than this one.


– cannellini beans – loose mild Italian sausage – yellow onion – stalks of celery – carrots – garlic

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.

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.

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