Zuppa Toscana

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Zuppa Tuscana Soup

Zuppa Toscana

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings (2 1/4 cups per serving) 1x

Description

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


Scale

Ingredients

  • 1 tbsp canola oil (15 mL)
  • 4 hot Italian sausages, casings removed
  • 1 small sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes (5 mL)
  • 4 cups sodium-reduced chicken broth (1 L)
  • 2 cups water (500 mL)
  • 3 medium white potatoes, cut into ½-inch (1.25 cm) cubes
  • 1 (19 oz) can Romano beans, drained and rinsed (540 mL)
  • 1 bunch kale, roughly chopped
  • 1 cup heavy cream (35%) (250 mL)
  • Optional: sour cream

Instructions

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.

Add onion, garlic and red pepper flakes; cook 5 minutes, stirring often.

Add broth, water and potatoes. Bring to boil, reduce heat, cover and simmer for 10 minutes.

Add beans and kale, cook until wilted, about 5 minutes. Remove from heat, stir in heavy cream.

Ladle into bowls and serve with dollop of sour cream if desired.


Notes

  • 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

Nutrition

  • Serving Size: 2 1/4 cups
  • Calories: 477
  • Sugar: 4.4 g
  • Sodium: 1063 mg
  • Fat: 27.7 g
  • Saturated Fat: 12.6 g
  • Trans Fat: 0.8 g
  • Carbohydrates: 38.9 g
  • Fiber: 5.9 g
  • Protein: 19.8
  • Cholesterol: 84 mg

Keywords: Soup, Tuscan Soup, Zuppa Tuscana, Soup with Beans