Tuscan Kale Soup
This Tuscan Kale Soup with Italian sausage, cannellini beans, and red potatoes is sure to warm you up on the cold winter days ahead. Being that this soup isn’t too heavy, it’s definitely one you can make year-round! Also known as Zuppa Toscana or Minestra di Pane, this soup recipe has Italian origins; however, I made up this version based on what I was feeling in the moment. Comforting flavor packed full of filling ingredients. A fast and easy recipe makes it ideal for busy work weeks. Or you can make ahead, and it yields leftovers for quick lunches. Jump to Recipe
Ingredients for Tuscan Kale Soup:
For this recipe, you will need Italian sausage, onion, garlic, chicken broth, cannellini beans, red potatoes, kale, and a spice mixture of basil, oregano, parsley, salt, and pepper. I also like to add red pepper flakes to mine, but that’s totally optional.
Note on the Italian Sausage:
If you don’t have Italian sausage, you can purchase it and remove it from the casings or make your own. I had ground pork on hand, so I used that. In a large bowl, I mixed the pork with basil, oregano, parsley, onion powder, garlic powder, paprika, ground mustard, red pepper flakes, salt, and pepper. Then, I rolled it into loose shapes. You will break them down even further as you’re cooking, so they don’t need to be perfect by any means.
Instructions for Tuscan Kale Soup:
Start by browning the Italian sausage in a large stockpot over medium heat in a little olive oil. Break it up with your spatula while cooking into smaller bite-sized pieces. Once mostly browned, add the onion and cook for about 5 minutes, then add the garlic and cook for another minute. Add chicken broth, turn the heat up to high, and bring it to a boil.
Once at a boil, stir in the spice mixture and add the red potatoes. Cook for about 10-15 minutes or until the potatoes are tender, stirring occasionally.
Add the kale and beans, stirring well.
Cook for another 5-10 minutes, stirring occasionally. Check the taste of the broth and adjust the spices to your preference.
Serving Instructions:
Serve the soup hot. It never hurts to top it with some fresh ground pepper and/or fresh Parmesan. Crusty bread also goes great for dipping and sopping.
Also, I just got this cute copper silverware I love. It’s super inexpensive! You can find it on Amazon.
Storage Instructions:
Unless you’re serving a large family or group, you’ll have leftovers. Store in an airtight container in the refrigerator for up to 5 days. You can also freeze leftovers. This soup heats up great!
If you enjoyed this recipe you might also enjoy:
Minestrone Soup
Morel Mushroom Ravioli
Homemade Vegetable Beef Soup
Tuscan Kale Soup
Tuscan Kale Soup with Italian sausage, red potatoes, and beans is like comfort in a bowl sure to keep you warm this winter. Fast, easy, and filling!
Ingredients
- 1 lb Italian sausage (casing removed or easy homemade using ground pork)
- 1 tablespoon olive oil
- 1 large onion, diced
- 4-5 cloves garlic, minced
- 64 oz chicken broth
- 1 teaspoon ground basil
- ½ teaspoon ground parsley
- 1 teaspoon ground oregano
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon red pepper flakes (optional)
- 1 ½ lb red potatoes, chopped
- 1 – 15 oz can cannellini beans, drained and rinsed
- 2 cups fresh kale, chopped
Instructions
- Add olive oil to a large stockpot and heat over medium heat.
- Add sausage and brown, breaking into smaller pieces with a spatula.
- Once brown, add onion and cook for 5 minutes.
- Add garlic and cook for one more minute.
- Pour in chicken broth and bring to a boil.
- Add spices and potatoes. Cook for 10-15 minutes or until tender.
- Add beans and kale and cook for 5-10 more minutes.
- Adjust spice as needed and serve.
