Hearty Zuppa Toscana
This Zuppa Toscana is a hearty, creamy Italian-inspired soup loaded with savory sausage, tender potatoes, and silky Tuscan kale in a rich, flavorful broth. Sweet Italian sausage is browned for depth, then simmered with carrots, cannellini beans, and baby Dutch yellow potatoes until perfectly tender. Finished with a splash of heavy cream, this cozy one-pot soup delivers bold flavor and comforting texture — ideal for weeknight dinners or make-ahead meals.
Tasty Team
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 6 servings
- 3 tablespoons olive oil, divided
- 1 lb sweet italian sausage, casings removed
- 1 medium onion, chopped
- 3 carrots, sliced into rounds
- 2 teaspoons kosher salt, divided
- 3 garlic cloves, minced
- 1 tablespoon italian seasoning
- 8 cups chicken stock
- 1 cup water
- 1 ½ lb baby Dutch yellow potatoes, quartered
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1 bunch fresh Tuscan kale
- ½ cup heavy cream
Nutrition Info
- Calories 420
- Fat 31g
- Carbs 27g
- Fiber 1g
- Sugar 6g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Heat a large Dutch oven over medium-high. Add 2 tablespoons of the oil, and let it heat until shimmering, about 1 minute. Add the sausage, and cook, undisturbed, for 3 minutes. Continue cooking, using a wooden spoon to mix and break up the sausage, until browned, about 5 minutes. Remove the sausage from the Dutch oven, and set it aside. (Do not wipe the pot clean.)
- Reduce the heat under the Dutch oven to medium-low, and add the remaining 1 tablespoon oil. Add the onion, and cook, stirring occasionally, for about 5 minutes, or until the onion begins to soften. Add the carrots and 1 teaspoon of the salt. Cook, stirring occasionally, for about 4 minutes, or until the carrots are glistening. Add the garlic and Italian seasoning. Cook, undisturbed, until fragrant, about 1 minute.
- Add the stock and water to the mixture in the Dutch oven. Bring to a boil over high heat. Add the potatoes and remaining 1 teaspoon salt. Reduce the heat to medium. Simmer, uncovered, stirring occasionally, for 10 minutes.
- Add the beans and browned sausage to the mixture in the Dutch oven. Simmer, uncovered, stirring occasionally, for about 15 minutes, or until the potatoes are fork-tender.
- Place the kale on top of the soup, and cover the Dutch oven. Cook until the kale wilts, 3–4 minutes. Uncover, and stir the kale into the soup. Remove the pot from heat, and stir in the heavy cream. Serve hot.
- Enjoy!
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