Make this amazing zuppa Toscana recipe loaded with Italian sausage, kale, cannellini beans and potatoes!
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Zuppa Toscana is a really easy to make soup and perfect for the cool fall and winter months and comes together in just over an hour. Just like its OG counterpart Pasta e Fagioli soup, you can also make this soup recipe in a crock pot for further convenience.
WHAT IS ZUPPA TOSCANA
Zuppa Toscana literally translates from Italian to English as soup from Tuscany. Tuscany is a region in the Northwest side of Italy, much like a province is in Canada.
I actually have no clue if this is the official soup or it’s just some made up thing that the OG started, but it’s nothing short of delicious
INGREDIENTS FOR THIS SOUP
The flavor combinations in this soup are a wonderful blend of savory and spicy. This soup is jam packed with ingredients making it super hearty and absolutely wonderful for grazing on all day every day.
Zuppa Toscana soup is also pretty unique because in its simplest form it’s only a few ingredients
- Italian Sausage
- Russet Potatoes
- Yellow Onions
- Cannelini Beans
- Chicken Stock
CHEF NOTE: I of course love chunky soups and tons of flavor, so I stepped it up a notch with mirepoix, bacon and parmesan cheese.
HOW TO SOAK DRIED BEANS
A super classic Italian bean is the cannellini bean, which is what we will use in this Zuppa Toscana soup recipe.
The traditional way to soak beans would be to submerge them in water in a container and let them sit overnight.
A quicker way would be to bring water to a boil and pour them over the beans and let them sit for 1 hour.
- CHEF NOTE: The overnight way is better, but I understand if you are strapped for time.
Once they are done soaking, simply drain off the water and add them into the soup at the appropriate time.
Really what you are trying to do is soften up the beans and the outer shell so that they cook quicker and are less starchy.
HOW TO MAKE ZUPPA TOSCANA
You know that I am a bit of a traditionalist when it comes to classic cuisine, but I also like to put my stamp on it and enhancing this Zuppa Toscana is no different.
The original recipe is incredibly simple, but I added a few more goodies to help bring out some more flavor.
STEP 1: You first start by cooking off the Italian sausage in a large soup pot until it’s cooked throughout.
- CHEF NOTE: Some other recipes call to render the bacon fat first, but if you did that and then cooked the sausage you would have a pot of grease and as much as I love flavor, I’m not down with that.
STEP 2: Once the sausage is cooked, set it to the side and then sweet your onions, celery, carrots and garlic in the rendered sausage fat for several minutes or just until they are translucent!
- CHEF NOTE: This zuppa Toscana recipe is more about Italian sausage then it is about bacon. While the sausage is cooking, cook the bacon separate in the oven on parchment paper or in a pan, then chop it up and set it to the side.
STEP 3: Add a bit of flour and mix it in as this will help thicken up the soup a tad.
- CHEF NOTE: I’m not looking for this thing to resemble alfredo sauce, but I do want some body to this zuppa Toscana soup recipe.
STEP 4: Place in the cooked sausage, the beans, the chicken stock, the parmesan rinds and then simmer it over low heat until the beans are softened up, about 30 minutes.
STEP 5: Once everything looks good in this zuppa Toscana you add in the potatoes and cook for 8-10 minutes over medium heat or until tender.
STEP 6: Next, add in the chopped bacon, cream and then season with salt and pepper.
STEP 7: Serve the kale with each individual soup so that it does not wilt in the pot, but you can simply add it the pot if you plan on eating it right away.
Boom soup is done and it’s time to eat!
HOW LONG IS IT GOOD FOR
Zuppa Toscana will last for up to 5 days in the refrigerator either covered in plastic wrap or kept in a sealed glass or plastic container.
CAN YOU FREEZE IT
You can absolutely freeze zuppa Toscana covered in plastic wrap or kept in a sealed glass or plastic container for up to 2 months. Be sure to adjust the seasonings and thickness once you have thawed it and are reheating it.
HOW MANY CALORIES ARE IN ZUPPA TOSCANA
Here is the nutritional information including calories for an 8 ounce portion of this zuppa Toscana soup.
MY FAVORITE SOUP RECIPES
In addition to this zuppa Toscana soup recipe, below are some of my favorites:
- Ham and Lentil
- Cream Chicken Dumpling Soup
- French Onion Soup
- Italian Wedding Soup
- Pork Confit and Split Pea
Be sure to try out this zuppa Toscana recipe for such an unbelievably delicious soup!
REHEATING: To reheat the zuppa toscana soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
STORING AND FREEZING: 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. Simply pull it out as you need it and reheat following the directions above.
*If you love this zuppa Toscana soup then you have to check out my homemade Mulligatawny Soup, and be sure to drop me a comment below and a rating if you’ve had the chance to make this.*
Be sure to see step by step procedures in my recipe video below.
Zuppa Toscana Soup Recipe
- 1 bag of Bob’s Red Mill Cannellini beans
- 2 pounds of loose mild Italian sausage
- 1 peeled and small diced yellow onion
- 3 small diced stalks of celery
- 2 peeled small diced carrots
- 5 cloves of finely minced garlic
- ¼ cup of flour
- 96 ounces of chicken stock
- 2-3 Parmesan cheese rinds
- 3 sliced russet potatoes
- 8 strips of chopped crisp cooked bacon
- 1 head of roughly chopped kale
- sea salt and fresh cracked pepper to taste
- grated Parmesan cheese for garnish
- chopped fresh oregano and basil for garnish - optional
- Add the beans to a large container and cover them completely in water. Let sit overnight and then drain. Set aside.
- Next, add the sausage to a large pot over medium-high heat and cook until browned and cooked through. 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 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 8-10 minutes or until tender.
- Finish by adding in the bacon, kale, salt and pepper and then serve!
- The overnight way to soak beans is better, but I understand if you are strapped for time so bring water to a boil and pour them over the beans and let them sit for 1 hour before using.
- 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.
- When thickening the soup you’re not looking for this thing to resemble alfredo sauce, but you do want some body to this zuppa Toscana soup recipe.
- REHEATING YOUR ZUPPA TOSCANA RECIPE: To reheat the zuppa toscana soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
- STORING AND FREEZING ZUPPA TOSCANA: The zuppa toscana 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. Simply pull it out as you need it and reheat following the directions above.