This traditional Zuppa Toscana, or Italian soup, is so easy to make at home with plenty of pantry staples! Pork sausage, thinly sliced potatoes, white beans, and kale simmered in broth until tender with plenty of Italian seasoning.
Zuppa toscana is a broad term used to describe any type of “Tuscan Soup”. Olive Garden actually coined this term for their popular creamy potato soup, and it took off from there! It’s traditionally made with kale, beans, potatoes, onion, and sometimes other veggies like carrot and celery. It’s so easy to make at home because it uses many pantry staples. You’ll likely already have olive oil, broth, spices, and maybe some cream (if you’re like me and use cream in everything!).
You definitely want a mandoline for this recipe. A mandoline is a sharp cutting cool that slices veggies into very thin pieces. Mine can be set to 1/8th of an inch, which makes the potatoes almost paper-thin. That’s what really makes this soup stand out and cool quickly. Watch the potatoes carefully as you cook them because if you overcook the thin slices, they can fall apart.
This delicious soup is perfect any night of the week, and especially good this Spring during rainy season!
Here’s the recipe for Zuppa Toscana:
You can also find the recipe on the Mealime app!Print
Creamy Zuppa Toscana
- Total Time: 30 minutes
- Yield: Serves 4 1x
This traditional Italian soup is so easy to make at home with plenty of pantry staples!
- 4 Italian-style pork sausages
- 2 tsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, minced
- 1 (15 oz) can cannellini beans, drained and rinsed
- 48 fl oz (6 cups) chicken or vegetable broth
- ½ tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt
- 2 medium red potatoes, thinly sliced (1/8-inch)
- 1 bunch kale, chopped
- 4 fl oz (½ cup) heavy cream
- Use the tip of a knife to slice down the length of the sausages. Peel off the casing and discard.
- Heat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom. Add pork and break apart with a spoon. Cook, stirring occasionally, until browned and crumbly, 6-8 minutes.
- Add garlic and onion to the pot and cook, stirring frequently, until softened, 4-5 minutes.
- Add beans, broth, and spices to the pot. Cover and bring to a simmer.
- Add potatoes and kale to the pot.
- Let the soup simmer, covered, until potatoes are fork tender, 10-15 minutes.
- Add cream and stir to combine.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!