Zuppa Toscana is a hearty, rustic Italian-style soup made famous in the US by Olive Garden, but the traditional version comes from the Tuscany region in Italy. It's a creamy, comforting bowl filled with potatoes, beans, sausage, and kale. The perfect "all-in-one" kind of dinner that feels cozy and satisfying.

I make my version vegetarian by swapping in veggie sausages, and honestly, you don't miss a thing. The soup is rich, hearty, and full of flavor, and it's just as good reheated the next day (if not better).

For more cozy Italian-inspired soups, you might enjoy my ribollita (Tuscan bread and bean soup) or my tomato rosemary butter beans, or this simple but delicious Tuscan white bean soup.

Ingredient Notes

Here are a few notes on the ingredients we need for this recipe - scroll down to the recipe card at the bottom of the page for the exact quantities and full instructions! I've added in a few potential substitutions here, too.

• Vegetarian sausages: These add smoky, savory depth to the soup. I crumble and brown them until crispy - don't skip this step! You can use spicy veggie sausages if you want extra heat.
  
• New potatoes: Waxy potatoes hold their shape well and add creamy texture when partially mashed into the broth.
  
• Cannellini beans: A Tuscan staple. They add protein and help thicken the soup.
  
• Kale: Traditional to this soup. Curly kale works fine, but Tuscan kale (cavolo nero) is even more authentic.
  
• Heavy cream: Brings the luxurious creaminess. For a lighter version, you could use half-and-half or a plant-based cream.
  
• Onion, garlic, butter, and flour: This combo forms the flavorful base and helps create a silky broth.
  
• Pecorino or Parmesan: The sharp, salty garnish ties it all together.

How to Make Zuppa Toscana

Step 1) Brown the Sausage

Heat your olive oil in a large pot and add the crumbled veggie sausage. Cook for 5-6 minutes until browned and crispy. Remove with a slotted spoon and set aside.

Step 2) Make the Sauce and Cook Potatoes

Next, melt butter in the same pot, add diced onion, and sauté for 5 minutes until translucent. Add the garlic and cook for 1-2 minutes more.

Then, stir in flour and cook for 2 minutes to get rid of the raw flavor. Add your diced potatoes and vegetable stock. Simmer everything for 10-14 minutes until tender - use a fork to check doneness.

Step 3) Add Cream, Kale, and Beans

Finish the soup by adding white beans, kale, and cream. Stir gently, crushing some potatoes and beans with the back of your spoon to thicken the broth.

Step 4) Serve

Taste, adjust seasoning, then garnish your bowls of soup with grated Pecorino or Parmesan.

Chef's Tips / Cooking Hacks

• Make it spicy: Add red pepper flakes when browning the sausages if you like a little kick.
• Thicker broth: Lightly mash more potatoes and beans, or even blend one ladleful of soup before returning it to the pot.
• Meal prep tip: Cook the sausages separately and store them in a container in the fridge, then add them fresh when reheating for the crispiest texture.

Storage

Store any leftovers in an airtight container or jar for up to 4 days, reheating on the stove over medium heat. Add a splash more stock if the sauce turns too thick. I wouldn't recommend freezing this recipe due to the cream.

FAQs

Can I make Zuppa Toscana vegan?
Yes - swap the cream for coconut cream or a cashew-based alternative, use nutritional yeast instead of cheese, and choose vegan sausages.

Do I need to peel the potatoes?
Not at all. I usually leave the skins on for texture and extra nutrients.

What's the best side dish to serve with this soup?
A loaf of crusty sourdough or garlic bread is perfect for soaking up the creamy broth.

Can I make this gluten-free?
Yes, just skip the flour step or use a gluten-free thickener like cornstarch.