Zuppa Toscana

Zuppa Toscana - Tuscan Soup.

Zuppa Toscana


For 6 Person(s)

For the Zuppa:

  • 2 tablespoons extra virgin olive oil
  • 1 pound hot or sweet Italian sausage, casings removed
  • 2 medium carrots, cut into a 1/4 inch dice
  • 1 medium onion cut into a 1/4 inch dice
  • 2 celery ribs, cut into a 1/4 inch dice
  • 8 cups water
  • 2 chicken bouillon cubes
  • 4 Yukon gold potatoes, cut into 2 inch chunks
  • 3 13 oz jars Cannellini beans, drained and rinsed
  • 5 ounces kale, cut into bite size pieces


  1. Get the Ingredients needed for this Reciipe HERE
  2. Put a large stock pot over a medium-high flame and heat the oil.
  3. Add the sausage to the pot and cook until browned while breaking it up with a wooden spoon.
  4. Add the carrots, onions and celery to the pot and cook until the vegetables are soft and they begin to develop some color.
  5. Add the water and bouillon cubes to the pot, scraping up anything stuck to the bottom or the pot.
  6. Bring to a boil and add the potatoes, 1 jar of the Cannellini beans and the kale.
  7. Add the remaining 2 jars of Cannellini beans to the bowl of a food processor and purée till smooth.
  8. Once the potatoes are tender, stir the pureed Cannellini into the soup. Cook for 5 minutes.
  9. Serve with a generous sprinkle of grated Parmigiano reggiano Cheese.



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