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Zuppa Toscana

Inspired by a restaurant favorite, this lightened-up zuppa toscana is thickened with puréed cannellini beans instead of heavy cream.

Serves 4
Ready in 33 mins
Prep time 5 mins
Cooking time 28 mins
448 calories per serving


> 1 (24 oz) pkg steam-in-bag red potatoes
> 1 (16 oz) pkg sweet Italian chicken sausage links
> 1 tbsp plus 1 tsp olive oil, divided
> 1 (10 oz) container mirepoix (chopped carrots, onions, and celery)
> 3 cloves garlic, minced
> 1 tsp dried rosemary
> 1/4 tsp crushed red pepper (optional)
> 3 cups no-salt-added chicken broth
> 2 (15.5 oz) cans low-sodium cannellini beans, drained and rinsed
> 1 (5 oz) pkg baby spinach and kale


Microwave the potatoes on high 5 min., according to package directions. (Potatoes will be just tender but not fully cooked.) Let cool slightly, then cut into pieces.
Meanwhile, remove the chicken sausage from casings. In a large pot or Dutch oven, heat 1 tbsp oil on medium-high. Add the sausage and cook 6–8 min., until browned and cooked through. Using a slotted spoon, transfer cooked sausage to a plate.
To pot, add remaining 1 tsp oil and heat on medium-high. Add the mirepoix, garlic, rosemary, and crushed red pepper, if using. Reduce heat to medium. Cook 3–4 min., until vegetables have softened, stirring occasionally. Stir in the broth. Season with salt and pepper. Add potatoes. Bring to a boil and cook 5–10 min., until potatoes are fully tender.
Meanwhile, in a blender, purée the beans and ¾ cup water until smooth. Season with salt and pepper. To pot, add chicken sausage and any juices, bean mixture, and kale and spinach and stir to wilt greens. Cook 4–5 min., until warm.

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