Zuppa Toscana (Tuscan Soup)

5 from 4 votes

This easy homemade Zuppa Toscana soup recipe is hearty and incredibly delicious, but lighter than the traditional! Stuffed with Italian sausage, creamy cannellini beans, and fresh veggies in a flavorful broth, this soup beats restaurant versions any day!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Lunch, Main Course

Cuisine: Italian

Servings: servings

Author: Grace Vallo

Ingredients

32 ounces low sodium chicken stock
5 large spicy Italian sausages
4, 29 ounce cans cannellini beans
14.5 ounce can petite diced tomatoes drained
5 ounces fresh baby kale
2 yellow onions chopped
2 carrots diced
2 celery stalks diced
2 large garlic cloves minced
2 bay leaves
2 tablespoons extra virgin olive oil
1 Parmigiano-Reggiano rind + grated parmigiano to sprinkle on soup
½ teaspoon dried thyme or dried oregano
Salt
½ cup dry white wine optional

Instructions

In a medium pot, bring water to a boil and add sausages. Keep water at a gentle boil for about 30 minutes, until the inside of the sausages are no longer pink.
Remove sausage from water and cut into bite-sized chunks. Set aside.
In a large pot coated with olive oil, add onions, garlic, carrots, and celery. Sweat for 3-4 minutes over medium heat, stirring often. Add 2 cans of beans, drained. Stir. Then add 2 cans of beans, mashed and undrained (add the liquid, too!). Stir.
Add chicken stock, diced tomatoes, sausage chunks, thyme, and bay leaves, parmigiano rind, and wine (optional). Stir until well combined.
Let simmer on low for at least 30 minutes, covered, occasionally stirring.
Remove parmesan rind and bay leaves. Add baby kale 5 minutes before serving, so it retains its bright green color.
Serve with a sprinkle of parmesan cheese.

Video

Notes

I buy a large container of mirepoix – onion, carrot, celery – in the grocery store!

Nutrition