Skip to content


Your cart is empty

Zuppa Toscana

print this page


  • 1 Tbs. Roasted Garlic Olive Oil from Olive Oil Etcetera
  • 1 pound Italian sausage
  • 1/4 Tsp. red pepper flakes
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3/4 cup carrots, diced
  • 4 cups chicken broth
  • 3 small russet potatoes, thinly sliced
  • 2 cups kale, finely chopped
  • 2 cans cannellini beans, washed and drained
  • 1 cup heavy cream
  • salt and pepper to taste
  • freshly grated Parmesan cheese


Heat a large pot over medium heat and add the olive oil. Brown the sausage until no longer pink. Add the red pepper flakes, garlic, and onion and carrots. Cook, stirring often, until the onions are translucent and the garlic is fragrant, about 4 minutes. Add the chicken broth, potatoes, kale and cannellini beans. Bring the broth to a simmer, then reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste. Ladle into soup bowls and garnish with cheese.