Zuppa Toscana with Basil Pesto (Printable)

Vibrant Italian soup featuring sausage, potatoes, kale, and beans in a zesty lemon-basil pesto broth for comforting freshness.

# What You Need:

→ Meats

01 - 14 oz Italian sausage, mild or spicy, casings removed

→ Vegetables

02 - 1 large yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 3 medium russet potatoes, peeled and diced
05 - 5 oz kale, stems removed, leaves roughly chopped
06 - 1 large carrot, diced
07 - 14 oz canned cannellini beans, drained and rinsed
08 - Zest of 1 lemon

→ Broth

09 - 6 cups low-sodium chicken or vegetable broth
10 - 2 tbsp freshly squeezed lemon juice

→ Basil Pesto

11 - 1 cup fresh basil leaves
12 - 1/4 cup grated Parmesan cheese
13 - 1/4 cup pine nuts or walnuts
14 - 1 clove garlic
15 - 1/4 cup extra virgin olive oil
16 - Salt and black pepper, to taste

→ Other

17 - 2 tbsp olive oil, for cooking
18 - Salt and black pepper, to taste
19 - Crushed red pepper flakes, optional

# Steps:

01 - Combine basil, Parmesan, pine nuts, garlic, and olive oil in a food processor. Blend until smooth and season with salt and pepper. Set aside for later use.
02 - Heat 2 tbsp olive oil in a large soup pot over medium heat. Add sausage, breaking it apart with a spoon, and cook until thoroughly browned. Drain excess fat if needed.
03 - Add onion and carrot to the pot. Sauté for approximately 5 minutes until softened and fragrant.
04 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
05 - Add diced potatoes and cook for 2 minutes to begin softening.
06 - Pour in broth and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until potatoes are tender when pierced with a fork.
07 - Stir in kale, cannellini beans, lemon zest, and lemon juice. Simmer for 5 minutes until kale is wilted and tender.
08 - Stir in half of the prepared basil pesto, reserving the remainder for serving. Season with salt, pepper, and red pepper flakes if desired.
09 - Ladle soup into individual bowls and top each serving with a spoonful of remaining pesto.

# Expert Advice:

01 -
  • The lemon pesto broth transforms a classic soup into something bright and unexpected
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • The pesto is added twice, so don't double the amount in step one or you'll run out of the finishing garnish
  • Remove excess sausage fat before adding vegetables or your soup will be too greasy
  • Don't skip toasting your nuts if you have time, it makes a noticeable difference in depth
  • The soup needs salt, but taste after adding the pesto since Parmesan is naturally salty
03 -
  • Make extra pesto and freeze it in ice cube trays for instant soup upgrades later
  • The soup tastes even better after resting in the fridge overnight, so don't hesitate to make it ahead
  • If reheating, add a splash of broth since the potatoes will drink up liquid overnight

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