Zuppa Toscana

Zuppa Toscana

Source: ontariobeans.ca

Yield: 6 servings (2¼ cups per serving)

Nutrition (1 serving)

Calories 477;
Protein 19.8 g;
Total Fat 27.7 g;
Saturated Fat 12.6 g;
Trans Fat 0.8 g;
Carbohdrates 38.9 g;
Fibre 5.9 g;
Sugar 4.4 g;
Cholesterol 84 mg;
Sodium 1063 mg;
Vitamin A 403 RE;
Vitamin C 22 mg;
Calcium 96 mg;
Iron 2.5 mg;
1 tbsp canola oil15 mL
4hot Italian sausages, casings removed4
1small sweet onion, diced1
3cloves garlic, minced3
1 tspred pepper flakes5 mL
4 cupssodium-reduced chicken broth1 L
2 cupswater500 mL
3medium white potatoes, cut into ½-inch (1.25 cm) cubes3
19 oz1 can romano beans, drained and rinsed540 mL
1bunch kale, roughly chopped1
1 cupheavy cream (35%)250 mL
Optional: sour cream


This classic creamy Tuscan soup made with Italian sausage, potatoes, kale and beans is the perfect weeknight meal.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  1. In a large dutch oven or pot, heat oil over medium-high heat. Add sausage and cook, breaking up with spatula, approximately 5 minutes, or until browned.
  2. Add onion, garlic and red pepper flakes; cook 5 minutes, stirring often.
  3. Add broth, water and potatoes. Bring to boil, reduce heat, cover and simmer for 10 minutes.
  4. Add beans and kale, cook until wilted, about 5 minutes. Remove from heat, stir in heavy cream.
  5. Ladle into bowls and serve with dollop of sour cream if desired.


  • Can’t handle the heat? Omit the red pepper flakes.
  • Use no salt added romano beans to further lower sodium content
  • Use 2% or 3.25% milk in place of heavy cream to lower the fat content