Go Back
Spicy White Bean Zuppa Toscana
Carolina Gomez

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add spicy Italian sausage and cook until browned, breaking it into crumbles.
  3. Stir in diced onion and cook until translucent.
  4. Add minced garlic and red pepper flakes; sauté for 30 seconds.
  5. Pour in chicken broth and bring to a simmer.
  6. Add sliced potatoes and cook until tender, about 10–12 minutes.
  7. Stir in white beans and simmer for another 5 minutes.
  8. Reduce heat to low and add heavy cream and kale.
  9. Simmer gently until kale is wilted.
  10. Season with salt and black pepper to taste.
  11. 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