Recipe Image

Zuppa Toscana

  • 35 m
  • 45 m
Hilary Meyer
“This creamy soup is packed with savory flavor from Italian sausage and bacon. But don't worry, we tucked in healthy ingredients too, like kale and white beans, for added nutrition and fiber to round out a healthy dinner or packable lunch.”


    • 2 slices bacon
    • 6 ounces sweet or hot Italian sausage, casings removed (about 2 links)
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 4 cups low-sodium chicken broth
    • 3 medium red potatoes, scrubbed and cut into ½-inch pieces (3 cups)
    • 4 cups chopped trimmed kale
    • 1 (15 ounce) can no-salt-added cannellini beans, rinsed
    • ½ cup heavy cream
    • 1 tablespoon lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper


  • 1 Cook bacon in a large pot over medium heat until crispy, about 2 minutes. Remove to a plate with a slotted spoon; set aside. Add sausage to the pot and cook, breaking up any large chunks with a wooden spoon, until no longer pink, 2 to 3 minutes. Add onion and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add broth and potatoes, scraping up browned bits at the bottom of the pan. Bring to a boil. Cover and reduce heat to a gentle simmer. Cook until the potatoes are very tender, about 20 minutes. Stir in kale and beans. Cook, uncovered, stirring occasionally, until the kale is tender, about 5 minutes more. Stir in cream, lemon juice, salt and pepper. Crumble the bacon and sprinkle over each serving of soup.
  • To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.
ALL RIGHTS RESERVED © 2019 Printed From 10/14/2019