Spicy White Bean Zuppa Toscana
This Spicy White Bean Zuppa Toscana is a hearty, flavor-packed twist on the classic Italian soup. Made with white beans, spicy sausage, kale, and creamy broth, it’s comforting, wholesome, and perfect for chilly evenings.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb spicy Italian sausage casings removed
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp crushed red pepper flakes adjust to taste
- 4 cups chicken broth
- 2 cans 15 oz each white beans, drained and rinsed
- 3 medium potatoes thinly sliced
- 1 cup heavy cream or half-and-half for lighter version
- 2 cups chopped kale
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add spicy Italian sausage and cook until browned, breaking it into crumbles.
- Stir in diced onion and cook until translucent.
- Add minced garlic and red pepper flakes; sauté for 30 seconds.
- Pour in chicken broth and bring to a simmer.
- Add sliced potatoes and cook until tender, about 10–12 minutes.
- Stir in white beans and simmer for another 5 minutes.
- Reduce heat to low and add heavy cream and kale.
- Simmer gently until kale is wilted.
- Season with salt and black pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
Nutrition Facts (per serving, approx.):
- Calories: 420
- Protein: 22g
- Fat: 26g
- Carbohydrates: 28g
- Fiber: 6g
- Sodium: 980mg