Zuppa Toscana

This classic creamy Tuscan soup made with Italian sausage, potatoes, kale and beans is the perfect weeknight meal.

Author: Ontario Beans

Ontario Bean Growers is a not for profit organization that represents the interests of farmers in Ontario that grow dry edible beans.

Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
6 servings (2 1/4 cups per serving)


  • 1 tbsp canola oil (15 mL)
  • 4 hot Italian sausages, casings removed
  • 1 small sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes (5 mL)
  • 4 cups sodium-reduced chicken broth (1 L)
  • 2 cups water (500 mL)
  • 3 medium white potatoes, cut into ½-inch (1.25 cm) cubes
  • 1 (19 oz) can Romano beans, drained and rinsed (540 mL)
  • 1 bunch kale, roughly chopped
  • 1 cup heavy cream (35%) (250 mL)
  • Optional: sour cream


  1. In a large dutch oven or pot, heat oil over medium-high heat. Add sausage and cook, breaking up with spatula, approximately 5 minutes, or until browned.
  2. Add onion, garlic and red pepper flakes; cook 5 minutes, stirring often.
  3. Add broth, water and potatoes. Bring to boil, reduce heat, cover and simmer for 10 minutes.
  4. Add beans and kale, cook until wilted, about 5 minutes. Remove from heat, stir in heavy cream.
  5. Ladle into bowls and serve with dollop of sour cream if desired.


  • Can’t handle the heat? Omit the red pepper flakes.
  • Use no salt added Romano beans to further lower sodium content
  • Use 2% or 3.25% milk in place of heavy cream to lower the fat content


Serving Size: 2 1/4 cups: Calories: 477, Sugar: 4.4 g, Sodium: 1063 mg, Fat: 27.7 g, Saturated Fat: 12.6 g, Trans Fat: 0.8 g, Carbohydrates: 38.9 g, Fiber: 5.9 g, Protein: 19.8, Cholesterol: 84 mg

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