Zuppa Toscana Soup is so popular for a reason. It’s a hearty yet healthy soup that has great flavor. This soup is made with Italian sausage, potatoes, beans, carrots, celery, kale and coconut milk is used for a creamy base. You can’t go wrong with this soup for a comforting yet healthy meal!

I make this soup all.the.time. I can’t believe I have never thought about sharing it with you since it’s been such a popular recipe over the years. Italian sausage is such a wonderful ingredient to cook with because it often flavors whatever you’re making it with. Soup is the number one example where the spices and flavors of the sausage really shine. Italian sausage is also wonderful with pasta – simply cook it with some diced tomatoes and garlic and you have a wonderful hearty pasta sauce. 

Zuppa Toscana soup is such a well rounded recipe it can be served year round for lunch or dinner. It’s filling yet light at the same time. It’s full of vegetables and is lightened up using coconut milk to add creaminess instead of heavy cream. Trust me…you don’t miss the dairy in this recipe. Coconut milk is amazing. Simple as that. It adds richness and is healthy.

I hope you enjoy this easy, hearty and healthy soup as much as family does!

Yield: 4-6

Zuppa Toscana Soup

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A delicious Italian soup consisting of sausage, poatoes, carrots, kale and beans. Coconut milk is used instead of cream to make it healthier!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 lb bulk Italian sausage
• 1 sweet onion, diced
• 4 cloves of garlic, minced
• 3 large carrots, peeled and diced
• 3 celery, diced
• 4-5 gold or red potatoes, cubed (no need to peel the skin off)
• 2 big handfuls kale, chopped
• 1, 14.5 can cannelloni beans
• 32 ounces beef, vegetable or chicken stock
• 1, 14.5 ounce can full fat coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• Olive oil

Instructions

1. In a large pot, add 2 tablespoons olive and place over medium heat. Add carrots, onion, celery and garlic and cook until softened, about 10 minutes. Remove from pot into a bowl.
2. To the same pot, add the sausage and cook until browned about 10-15 minutes, breaking up sausage as needed. Add vegetables back in, the cubed potatoes and the spices. Stir well.
3. Pour broth in, cover pot and simmer on low for about 25 minutes.
4. Finally, add the chopped kale, beans and coconut milk, simmer for a few more minutes to wilt the kale. Taste for seasoning, add more salt to your liking. Serve with bread and top with parmesan cheese if desired!