Zuppa Toscana Soup Recipe – try 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 literally translates from Italian to English as soup from Tuscany. Tuscany is a region in the Northwest side of Italy, much like a provence 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.
The flavor combinations in Zuppa Toscana 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 is really just sausage, potatoes, beans and kale.
I of course love chunky soups and tons of flavor, so I stepped it up a notch with mirepoix, bacon and parmesan cheese.
Soaking the Beans for Zuppa Toscana Soup:
A super classic Italian bean is the cannellini bean, which is what we will use in this Zuppa Toscana soup recipe.
I used Bob’s Red Mill cannellini beans well because I use them for everything that I can.
They offer such wonderful ingredients that I trust, and most importantly know where they came from.
Their cannellini beans are packed with fiber and nutrients and are really easy to prep up to get ready for 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.
The overnight way is better, but I understand if you are strapped for 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 while in this zuppa Toscana soup.
Once they are done soaking, simply drain off the water and add them into the soup at the appropriate time.
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.
You first start by cooking off the Italian sausage.
Now, I know 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.
Cook the bacon separate in the oven on parchment paper or in a pan, chop it up and set it to the side. This zuppa Toscana recipe is more about Italian sausage then it is about bacon.
Once the sausage is cooked, set it to the side and then sweet your vegetables for several minutes or just until they are translucent!
Then add a bit of flour as this will help thicken up the soup a tad. I’m not looking for this thing to resemble alfredo sauce, but I do want some body to this zuppa Toscana soup recipe.
Then from there it’s all about ingredients going in.
The sausage, the beans, the stock, the parmesan rinds and then a nice simmer until the beans are softened up.
Once everything looks good in this zuppa Toscana you add in the potatoes for a few minutes, the chopped bacon, some cream and then some seasonings and lastly the kale.
Boom soup is done and it’s time to eat!
Great Soup Recipe:
In additional 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
- Mulligatawny Soup
- Pork Confit and Split Pea
Be sure to try out this zuppa Toscana recipe for such an unbelievably delicious soup!
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!