This easy Crockpot Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It’s hearty, creamy, and perfect for the colder months! There’s a step-by-step recipe video down in the recipe card, too!

For more delicious soup recipes, check out my Sausage Tortellini Soup, Italian Sausage Gnocchi Soup, Ham and Potato Soup, and my Chicken Wild Rice Soup. 

I faintly remember those days when I used to go to Olive Garden for the Zuppa Toscana (all you can eat soup and breadsticks? Sign me up!).

But life gets busier and we need all the easy meals around here!

Since having kids, I’ve learned to make and enjoy more of our favorite restaurant meals at home, including this creamy soup. 

This easy Crock Pot Zuppa Toscana Soup is as delicious as the original recipe, if not better!

It’s made with simple ingredients and minimal effort, so it’s perfect for a lazy weekend or prepping for the end of a busy day. 

This delicious copycat soup is one of our favorite things to dip large chunks of bread into in the fall!

Why we love this Slow Cooker Zuppa Toscana Soup:

• The Italian sausage is loaded with herbs and spices, which cuts down on the extra ingredients required!
• It’s got just the right amount of spice and sweetness (again, thanks Italian sausage!)
• Aside from browning the meat, I can just dump it and go, which is perfect for busy weeknights.

Zuppa Toscana Ingredients:

• Sausage: use mild or spicy Italian sausage meat without the casings.
• Onion & Garlic: use freshly chopped onion and freshly minced garlic.
• Broth: I always use a low-sodium chicken broth, as it adds a depth of flavor and allows me to control the salt content of the dish better.  
• Potatoes: Russet or gold potatoes will work well here, but you can try other kinds of potatoes if you like. If you use smooth-skinned potatoes you can skip the peeling!
• Salt & Pepper: simple seasonings of salt and black pepper will give this dish a great flavor. 
• Red Pepper Flakes: a simple way to add some extra spice to this dish. 
• Cream: Use heavy cream or 10-30% cream for the best creamy flavor and texture. 
• Kale: chop the kale before you add it to the soup so you don’t end up with big clumps at the end.
• Cheese: Freshly grated parmesan cheese is perfect for this soup. 

How to Make Crockpot Zuppa Toscana Soup

1. Saute: Brown the sausage and onion in a pan.
2. Add garlic: Add garlic to the pan and stir.

3. Put in pot and cook: Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker and cook.
4. Mix in everything else: Stir in the kale, cream, and Parmesan and serve!

Zuppa Toscana Soup FAQs

Tips and Notes

• Dutch Oven. You can make this Zuppa Toscana Soup in a Dutch oven or soup pot if you prefer. Take a look at my Zuppa Toscana Soup recipe for more information. 
• Kale texture. We prefer the texture of kale with more bite, so we stir it in near the end of the cook time. If you want, you can always add it to the slow cooker at the beginning but it will be softer.

Crock pot Zuppa Toscana Soup Variations

• Bacon. Lots of recipes for Zuppa Toscana include bacon, but I find it an unnecessary addition. If that’s your thing, feel free to cook some up in the same pan you fry your sausage and add it to the slow cooker (or save your crispy bacon to sprinkle on top to garnish).
• Swap the kale. You can swap the kale for spinach if that’s what you have on hand, but spinach isn’t as tough as kale, so I would add it right before serving it. 
• Cream. If you want to use a lighter dairy option, you can swap the heavy cream for evaporated milk. I don’t recommend low-fat milk, as it can curdle when added alone to hot liquid.
• Change the meat. Swap the Italian sausage for ground beef or even ground turkey sausage, if preferred. Bear in mind that Italian sausage is heavily seasoned, so if you use another meat, you will want to add more seasonings yourself!
• Add more veggies. Add more veggies to the soup for more nutrients and color. Sauté some peppers, mushrooms, or any other veggies with the onion and Italian sausage. Or you can add veggies with more structure, such as broccoli, cauliflower, or carrots, when you add the potatoes.
• Low-carb. To make this soup a low-carb option, use cauliflower instead of potatoes.

Serving Suggestions

​Zuppa Toscana soup is comforting and filling all on it’s own, but we love dipping some bread in there to soak up all the juices!

Try these Homemade Breadsticks (Olive Garden Copycat), my No Knead Artisan Bread, or this classic Garlic Bread. 

You can also serve some yummy sides with the soup like these Air Fryer Mozzarella Sticks, or veggies like my Air Fryer Green Beans, or Roasted Carrots. 

More Easy Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Crockpot Zuppa Toscana

This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It's hearty, creamy, and perfect for the colder months! There's a step-by-step recipe video down in the recipe card, too!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 579cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage meat without casings, mild or spicy (¾ lb)
• 1 small onion finely diced
• 2 cloves garlic minced
• 3 cups low sodium chicken broth
• 1½ lbs Russet or gold potatoes about 4 medium, peeled and diced
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes optional, for extra spice
• ¾ cup cream (10-30% will work fine)
• 2 cups chopped kale
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large frying pan, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). Add minced garlic and cook 1 minute.
• Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker (4-6 quarts).
• Cook on Low for 4-5 hours or High for about 2 hours (cooking times vary by slow cooker).
• Once potatoes are tender, stir in kale, cream, and Parmesan.
• Taste and adjust seasonings as desired.

Video

Notes

Storage

Store: Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave stovetop until piping hot.

Freeze: Freeze this soup for up to 1 month. The texture of potatoes will change with freezing and defrosting, so if that is something that bothers you, I’d advise against it. To reheat it, simply thaw it in the fridge overnight and warm it on the stove or in the microwave.

Nutrition

Serving: 422grams | Calories: 579cal | Carbohydrates: 41g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 1170mg | Potassium: 1303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 55mg | Calcium: 172mg | Iron: 4mg

The post Crockpot Zuppa Toscana appeared first on The Recipe Rebel.

This Tuscan White Bean Soup is made with sautéed carrots, onion and celery plus white beans, Italian sausage and kale in a flavorful, creamy tomato-flavored broth. It is a cozy, hearty meal that’s perfect with some crusty bread for dunking!

Enjoy this recipe? You might also like this Sausage Orzo Soup. this Sausage Tortellini Soup, or this Italian Wedding Soup!

This post is sponsored by Canadian Beans and I was compensated for my time spent creating this recipe. Thank you for supporting those that make The Recipe Rebel possible!

It’s soup season, and if you’ve been around here before, you know that it’s one I look forward to!

This Tuscan White Bean Soup is just one more way we’re enjoying soup this fall.

It ticks all of my boxes for a great family dinner!

• it’s hearty and filling — on a cool day, we are always looking for comfort food to keep us going!
• It’s loaded with protein and fibre — thanks to Canadian beans and Italian sausage, we’ve got energy for the day and a well-balanced meal.
• It’s a great clean-out-the-fridge meal — we can add in different vegetables that need to be used up, or swap the sausage for cooked Shredded Chicken if we’ve got it!
• We can make it ahead — fall is the time of year where life gets back into full swing here, including after school activities and sports! We love meals that we can prep when we have time and enjoy later after a busy day.

I love using Canadian beans in this White Bean Soup because they are economical and provide great bang-for-your-buck nutrition-wise. Our kids love them and I know they’re getting everything they need for a busy week! (Check out this Pasta Fagioli next!)

Canned beans are one of our pantry staples and one of my favorite ways to make meals go a little further. Plus, they easily take on so many different flavors!

We love serving this soup with some of my Mom’s Homemade Buns or these Homemade Breadsticks for dunking!

Ingredients Needed:

• Italian sausage: you can use mild or spicy sausage according to your tastes. You can also opt for turkey or chicken sausage for a leaner option, or omit the sausage for a meatless meal.
• Carrots, celery and onion: a mirepoix forms the flavor base for many soups, this white bean soup included! They add flavor and loads of nutrients!
• Tomato paste: the tomato paste adds a hint of tomato flavor along with acidity. We sauté it first to liven up the flavor even more.
• Herbs and seasonings: I use a variety of dried herbs here because they are readily available. Feel free to customize the herbs and spices to your tastes!
• Broth: I use low sodium chicken broth for many of my soups as I prefer to add salt as needed to my tastes. If you are using a salted broth, you may want to omit the added salt and add to taste at the end. You can also opt for vegetable broth instead.
• White beans: I use canned (drained and rinsed) white kidney beans here. Any kind of canned beans will work! They add protein, fibre, and texture. (Got extra beans? Try this White Bean Soup with Bacon next!)
• Cream: a little heavy cream goes a long way. It balances out all the flavors and adds a bit of creaminess. I do not recommend low fat milk as it can curdle, but you could also use evaporated milk.
• Parmesan: adds salty, punchy flavor! You can omit or choose another hard shredded cheese if you prefer.
• Kale: kale adds freshness and rounds out this nutrient-loaded soup. You can swap for spinach, which offers many of the same benefits.

How to Make Tuscan White Bean Soup:

This recipe is made in one pot and comes together quickly! Here are a few step-by-step photos to get you going. See the full recipe down in the recipe card.

1. Brown the Italian sausage in a large soup pot. Leave the fat to cook the vegetables!
2. Add the vegetables and cook just until crisp tender.

3. Toast the herbs, spices, garlic and tomato paste to bring out the flavors.
4. Add the broth and beans and simmer until vegetables are tender.

5. Stir in the cream, kale and parmesan just before serving.
6. Taste and serve.

Can I make this soup ahead?

Absolutely! This is a great soup for making ahead because there is no pasta or rice which can become mushy after sitting. This soup only gets more flavorful as it sits! You can make this soup up to 4 days before serving it.

Can I freeze this White Bean Soup?

Also yes! I recommend freezing without the kale as it can take on a less desirable texture. You can freeze up to 6 months in an airtight container. To reheat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

How can I thicken this soup recipe?

You can thicken this soup by puréeing some of the beans and vegetables and stirring it back into the soup (before adding the kale and cream), or you can whisk 1-2 tablespoons of corn starch into the cream before stirring it into the soup.

Variations on this soup recipe:

• Lose the heat: If you have kids that don’t enjoy any heat, I recommend omitting the red pepper flakes and choosing mild sausage. If you want to go a step further, you can use regular lean ground pork instead of sausage (though you may want to increase the other seasonings).
• Lost the meat: you can easily make this a vegetarian meal by omitting the sausage and choosing vegetable broth and a vegetarian cheese. Feel free to increase the veg and seasonings to compensate!
• Lose the dairy: you can make this soup dairy-free by omitting the cream and cheese or choosing non-dairy options. I have not tested this recipe with non-dairy options, so I cannot say which will work best.
• Veg it up: feel free to add in even more vegetables if you want to clean out the fridge! Mushrooms, peppers, spinach and potatoes are more great options.

You might also like these cozy soups:

Chicken

Chicken Gnocchi Soup

Dinner

Crockpot Potato Soup

Dinner

Chicken Pot Pie Soup

Dinner

Lasagna Soup Recipe

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Tuscan White Bean Soup

This Tuscan White Bean Soup is made with sautéed carrots, onion and celery plus white beans, Italian sausage and kale in a flavorful, creamy tomato-flavored broth. It is a cozy, hearty meal that's perfect with some crusty bread for dunking!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 530cal

Author Ashley Fehr

Ingredients

• ¾ lb ground Italian sausage (375 grams) mild or spicy
• 3 large carrots (peeled and sliced)
• 2 ribs celery (sliced)
• 1 medium onion (finely chopped)
• 3 tablespoons tomato paste
• 4 cloves garlic (finely minced)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional — will add spice)
• 5 cups low sodium chicken broth
• 2 cans white kidney beans (540 ml or 19 oz each)
• 2 cups fresh, chopped kale
• ½ cup heavy cream or evaporated milk
• ¼ cup freshly grated Parmesan
• 1 teaspoon granulated sugar optional

US Customary – Metric

Instructions

• Heat a large dutch oven or soup pot over medium-high heat.
• Add the sausage and cook, stirring often, until light5ly browned.
• Add carrots, celery and onion and cook over medium-high heat until onion is softened and beginning to brown, about 4-5 minutes. (if there’s still a lot of excess fat after this point, you can dab some up with a paper towel if you prefer)
• Add the tomato paste, garlic, salt, thyme, oregano, parsley, pepper and red pepper flakes and cook 1 minute.
• Add broth and scrape the bottom of the pan to release any stuck on bits.
• Drain and rinse the beans. Add them to the soup and bring to a simmer. Cover and reduce heat to medium low. Simmer until vegetables are tender.
• Stir in kale, cream and parmesan. Taste and add sugar if needed (it balances out the acidity of the tomato paste) and serve.

Video

Notes

Ingredients and Substitutions:

• Italian sausage: Italian sausage adds a ton of flavor! Feel free to swap for Italian turkey or chicken sausage for a lighter option or omit for a meatless version.
• Tomato paste: I love the flavor tomato paste adds (faintly but not overly tomato-y), but you can skip if you prefer or if you have allergies.
• Chicken broth: I always choose low or no-sodium broth and add salt as needed. Feel free to swap this for vegetable broth if desired.
• Kale: Kale is loaded with nutrition, but if you don’t enjoy it you can easily swap for spinach — just be sure to stir it in before serving.
• Cream or milk: Cream adds a touch of richness without being overpowering. For a lighter option, you can use evaporated milk. If you prefer, you can stir in 1 teaspoon of corn starch with the milk for a thicker soup. 

 

Make it vegetarian: to make this soup vegetarian, skip the sausage and saute the veggies in oil. Choose vegetable broth over chicken broth and choose a vegetarian cheese (or omit).

Make it dairy-free: You can omit the cream and cheese or add in non-dairy options. 

Nutrition

Serving: 408grams | Calories: 530cal | Carbohydrates: 44g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 1050mg | Potassium: 1229mg | Fiber: 12g | Sugar: 6g | Vitamin A: 7874IU | Vitamin C: 30mg | Calcium: 208mg | Iron: 5mg

The post Tuscan White Bean Soup appeared first on The Recipe Rebel.

This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage, potatoes, kale, cream and Parmesan. Make it on the stove or in the slow cooker!

You know by know what happens once September hits, right? I’m busting out all the soup recipes. All. The. Time. With how many new soup recipes pop up every month, you can probably just call this site “Soup Central”.

This Sausage Potato Soup with Kale is one of my favorites! It’s quick and easy to make, only dirties one pot, and is made with smoked sausage and delicious seasonings for layers of flavor.

Plus, you don’t have to pre-cook the meat. So you can just throw everything into the pot and let it warm up!

I like to keep a stash of this soup in the freezer, along with Easy Minestrone Soup, Homemade Chicken Stock and Sausage Tortellini Soup! Easy meal prep for the win!

Got extra smoked sausage? Try this One Pan Sausage and Rice or this Perogies and Sausage Skillet.

Ingredients Needed:

• Canola Oil: you’ll need a little bit of neutral flavored oil to sauté the veggies before making the soup.
• Veggies: the classic onion, carrot, and celery combination is used to create a flavor base.
• Sausage: you’ll need two smoked sausages cut in half lengthwise, then sliced into bite-sized pieces. You can swap this for uncooked sausage, just remember to saute it first before adding the veggies.
• Garlic: freshly minced garlic adds the perfect kick of flavor.
• Seasonings: a simple trio made of seasonings made up of salt, dried thyme, and black pepper gives the soup the perfect flavor. You can easily adjust these based on your preferences.
• Chicken Broth: I recommend low sodium chicken broth so you can control the saltiness of your soup.
• Potatoes: you’ll need about 6 medium potatoes, peeled and diced.
• Kale: be sure to finely chop the kale so it incorporates well into the soup.
• Cream (optional): cream isn’t necessary, but does create a richer soup.
• Parmesan Cheese: you can’t go wrong with a salty parmesan garnish.

How to Make Sausage Potato Soup with Kale

This simple soup is ready in just 35 minutes!

1. Sauté the veggies and sausage: In a skillet, add oil, onion, carrot, celery, and sausage. Cook until the onions are soft, then add in the seasonings. Cook for another minute.
2. Add the broth and potatoes: Pour in the broth and add in the potatoes, then cover and simmer until the potatoes are tender.
3. Simmer, finish, and serve: Stir in kale and cream, then serve topped with parmesan.

Sausage Potato Soup with Kale FAQs

Variations

• Dairy-free: Make your potato soup recipe dairy-free by skipping splash of cream at the end. Everything else is good to go!
• Vegetarian: Use veggie broth and skip the sausage or use a meatless variety.
• Gluten-free: This sausage potato soup is naturally gluten-free, but be sure to double check that all of your. labels, particularly the sausages. Many brands will include wheat.
• Lightened up: Use smoked turkey sausages or make it lower carb by swapping the potatoes for cauliflower.

Serving Suggestions

This soup is delicious on its own, but it’s also perfect to serve with a side of your favorite buttered bread, Garlic Herb Dinner Rolls, Garlic Bread, or Roasted Veggies!

More Potato Soup Recipes You’ll Love

Dinner

Potato Corn Chowder

Dinner

Creamy Nacho Potato Soup

Dinner

Instant Pot Vegetable Soup

Dinner

Zuppa Toscana Soup

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Sausage Potato Soup with Kale

This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 354cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 medium onion finely diced
• 2 large carrots peeled and finely diced
• 1 rib celery sliced
• 2 smoked sausages halved lengthwise and sliced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ¼ teaspoon dried thyme
• ⅛ teaspoon black pepper
• 4 cups low sodium chicken broth
• 1½ lbs potatoes about 6 medium, peeled and diced
• 2 cups finely chopped kale
• ¼-½ cup cream (optional)
• freshly grated Parmesan cheese

US Customary – Metric

Instructions

• Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
• Add garlic, salt, thyme and pepper and cook for 1 minute.
• Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
• Stir in kale and cream and serve with Parmesan if desired.

Video

Notes

Variations and Substitutions:

• You can swap the smoked sausage for another cooked sausage. If using uncooked sausage, be sure to saute it before adding the vegetables.
• You can adjust and swap the herbs and seasonings to suit your tastes, just keep in mind that this will affect the overall flavor. 
• To make in the slow cooker, simply dump everything in and cook on low for 6-8 hours or until tender. If you prefer, you can saute the vegetables before adding for extra flavor.

Nutrition

Serving: 451grams | Calories: 354cal | Carbohydrates: 42g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 996mg | Potassium: 1261mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8507IU | Vitamin C: 46mg | Calcium: 143mg | Iron: 3mg

The post Sausage Potato Soup with Kale appeared first on The Recipe Rebel.

This Zuppa Toscana is the perfect hearty dinner that’s ready in just 30 minutes! It’s packed with Italian sausage, potatoes and kale, and parmesan cheese!

Serve this soup with your favorite crusty bread or a slice of homemade garlic bread!

I firmly believe that one can never have too many soup recipes. Soup is always easy to make, usually made in just one pot, AND it hits the spot every single time!

This Zuppa Toscana soup recipe is one of my all time favorites and it checks all the boxes! It’s ready in 30 minutes, dirties just one dish, and will most definitely hit the spot. Plus since it’s packed with protein, veggies, and carbs, this Zuppa Toscana makes a complete meal all on its own!

Prefer to make it in your crockpot? Check out my slow cooker Zuppa Toscana instead!

Some of our other favorites are this Cheeseburger Soup, this creamy Potato Soup and this Easy Minestrone Soup!

What is Zuppa Toscana?

Zuppa Toscana literally translates to Tuscan soup. Classic Tuscan soup is made with veggies, cannellini beans, kale, and potatoes and served with a side of Tuscan bread.

This version of Zuppa Toscana is an Olive Garden copycat version. It’s creamier, cheesier, and bulked up with Italian sausage! And it’s SO GOOD!

Ingredients needed:

You don’t need much to pull off this rich and flavorful soup recipe!

• Italian Sausage: you can use hot or mild depending on your spice preferences.
• Onion: sautéed with the Italian sausage to add sweet, caramel-y flavor.
• Garlic: freshly minced or pre-minced garlic will work.
• Seasonings: you’ll use a simple blend of Italian seasoning, salt, black pepper, and red pepper flakes to kick the flavor of the soup up a notch. If you don’t like spice you can omit the red pepper flakes.
• Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the soup. If you use regular chicken broth you’ll want to add less salt yourself.
• Potatoes: I use either Russet or gold potatoes, but other varieties will work as well.
• Kale: chop the kale before adding it to the soup so you don’t end up with big clumps.
• Cream: you can use half-and-half or heavy cream. Avoid low fat dairy because it has a tendency to curdle when added to hot liquid.
• Parmesan Cheese: I recommend shredding your own parmesan cheese for the best flavor and texture.

How to make Zuppa Toscana

This Zuppa Toscana recipe makes the perfect easy dinner. It takes just 30 minutes to throw together!

1. Cook meat, aromatics, and seasonings: In a large pot, brown the Italian sausage and onion. Add garlic and seasonings and cook.
2. Add broth and potatoes: Stir in the broth and potatoes and simmer until the potatoes are tender.
3. Finish and serve: Add in kale, cream, and parmesan. Let the soup warm through, then serve!

Zuppa Toscana FAQs

Variations

• Use another meat. You can swap the Italian sausage out for ground beef or even ground turkey if preferred. Keep in mind that Italian sausage is pretty heavily seasoned, so if you use another meat you will want to add more seasonings yourself!
• Add more veggies. Feel free boost the nutrition of this soup with even more veggies. You can sauté peppers, mushrooms, or any softer veggie with the onion and Italian sausage OR you can add veggies with more structure such as broccoli, cauliflower, or carrots when you add the potatoes.
• Make it low-carb. For a lower carb option, swap the potato out for cauliflower.
• Add bacon. A lot of Zuppa Toscana soup recipes include cooked and crumbled bacon. Olive Garden Zuppa Toscana actually does not, and I prefer without. If you want to add a smoky crunch, feel free to add some bacon bits to your soup.
• Make it vegetarian. Classic Zuppa Toscana is made using cannelloni beans. Make a meat-free soup by swapping the beef out for those!

Serving suggestions

I love to serve this soup with a chunk of crusty bread to sop up the broth! You can also serve it with a side of garlic bread, homemade breadsticks, or roasted green beans.

More soup recipes

Dinner

Italian Sausage Soup

Dinner

Sausage Potato Soup with Kale

Dinner

Smoked Sausage Minestrone Soup

Dinner

The BEST Sausage Tortellini Soup

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Zuppa Toscana soup

This Zuppa Toscana is the perfect heart dinner that's ready in just 30 minutes! It's packed with Italian sausage, potatoes and kale, and parmesan cheese!

Course Main Course, Soup

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 390cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage (without casings) mild or spicy (¾ lb, about 3-4 sausages)
• 1 small onion, finely diced
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes (optional – for extra spice)
• 3 cups low sodium chicken broth
• 1½ lbs Russet or gold potatoes (about 4 medium, peeled and chopped)
• 2 cups chopped kale
• 3/4 cup cream 10-30% will work fine
• 1/4 cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large dutch oven or soup pot, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). If there is a lot of fat in the pan you can drain it or soak it up with paper towel.
• Add minced garlic, Italian seasoning, salt, pepper, and pepper flakes and cook 1 minute.
• Add broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium-low, cover and continue cooking, stirring occasionally, until potatoes are tender (about 10-12 minutes).
• Once potatoes are tender, stir in kale, cream, and Parmesan. Let heat through before serving.

Video

Notes

*If you want to thicken the soup, you can add 1-2 tablespoons of corn starch to the cream before adding to the soup. 

Storage:

Leftover Zuppa Toscana will last in an airtight container in the fridge for 3-4 days. To reheat, microwave or warm on low on the stove until heated through.

You can also store this soup in an airtight container in the freezer for up to 1 month. Keep in mind that the texture of potatoes does change with freezing, so if that is something that bothers you, it’s best not to risk it. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.

Nutrition

Serving: 379grams | Calories: 390cal | Carbohydrates: 28g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 780mg | Potassium: 890mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2309IU | Vitamin C: 37mg | Calcium: 125mg | Iron: 3mg

The post Zuppa Toscana Soup appeared first on The Recipe Rebel.

Forgive me if you’ve heard me say this about half a million times, but I am a bit of a picky eater.

This doesn’t mean that I don’t eat healthy most of the time or that I live off toast and mac and cheese or anything like that. It just means I’ve gotten smarter about where I can put those veggies I don’t really like to eat.

Maybe you have a picky eater in your house (maybe one of your children and not you, because you surely eat salads and stuff like a totally responsible adult), and maybe you’re looking for healthy, hearty meals that those picky eaters will enjoy. As I’ve learned to cook Real Food over the last 10 or so years (and yes, I started with Shake ‘n’ Bake and boxed pastas back in my first year at University…), I’ve also learned the best places and flavors to hide those vegetables in.

Barbecue sauce, chili and cheese?

This is one of those places.

I made this recipe twice, and the first time I really loaded the chili up with all kinds of vegetables. The second time, and really only because of the time involved (and the whole cooking-with-a-one-year-old-wrapped-around-my-legs thing) in the peeling/shredding/chopping off the veggies, I cut out a few. I’ll be the first to say you’ll never really notice a difference in flavor, so load this baby up with all that good stuff.

I used kale because I had a huge amount in the fridge, but spinach would be a find substitute. You could also add in mushrooms, corn or other vegetables your family likes (or doesn’t like but you want them to eat!).

And because I’m all about options, here are a few ways to make this recipe a little quicker if you’re in a time crunch:

• You can buy refrigerated biscuit dough and plop it on top of the chili instead of making your own, though the biscuit dough in this recipe comes together easily in the 10 minutes you simmer the chili on the stove.
• If you’re really in a time crunch, you can use canned chili or chili you’ve made ahead and frozen.

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BBQ Chili Cheese Biscuit Casserole

A hearty, make ahead and freezer friendly meal with optional hidden veggies! A meal the whole family is sure to love!

Course Main Course

Cuisine American

Diet Low Fat

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 servings

Calories 525cal

Author Ashley Fehr

Ingredients

Chili:

• 1 pound lean ground beef
• 2 large carrots (peeled and shredded or finely chopped)
• 1 bell pepper (finely diced)
• ½ large onion (finely diced)
• 1 can diced tomatoes (796ml or 28 oz)
• 1 small zucchini (shredded)
• 1 can black or kidney beans, drained and rinsed (19 oz or 540 ml)
• ½ cup ketchup
• ½ cup barbecue sauce
• 1 ½ tablespoons chili powder
• ½ teaspoon salt

Biscuits

• 3 cups flour (all purpose or whole wheat)
• 1½ tablespoons baking powder
• 1 teaspoon salt
• ¾ teaspoon garlic powder optional
• ¾ cup cold butter
• ¾ cup milk (additional if needed)
• 1 tablespoon melted butter
• 2 cups shredded cheddar cheese

Instructions

• Preheat oven to 400 degrees F and lightly grease a 9×13" baking dish.
• In a large skillet over medium-high heat, cook ground beef, carrots, pepper and onion until beef is browned and vegetables are crisp-tender.
• Add in diced tomatoes, zucchini, beans, barbecue sauce, chili powder and salt. Cover and cook over medium heat, stirring often, until vegetables are tender, about 10 minutes.
• Taste and adjust seasonings as desired. Spread into prepared baking dish.

Biscuits

• In a medium bowl, stir together flour, baking powder, salt, and garlic powder.
• Cut butter into ½" cubes and add to the flour mixture, cutting in until crumbly. Stir in milk gradually, stirring in just enough that the dough comes together. Roll out on a floured surface and cut into biscuit rounds if desired (or just cut it into squares) — I like to do 3 rows of 3.
• Place biscuits on top of chili in baking dish. Brushed with melted butter.
• Bake for 15-20 minutes until light golden brown. Sprinkle with cheese and bake 1-2 minutes until cheese is melted. Serve.

Notes

Ingredients and Substitutions:

• Beef: feel free to swap the beef for ground turkey or chicken, or even use this Vegetarian Chili for a meatless meal.
• Vegetables: this is a great recipe for sneaking in all kinds of vegetables and cleaning out the fridge! Feel free to add in whatever you have and need to get rid of.
• Ketchup and barbecue sauce: we love the sweet and tangy flavors in these, but if you prefer you can substitute with plain tomato sauce. You will want to add additional seasonings if you go this route!
• Biscuits: you can use refrigerate, store-bought biscuits for a shortcut here. 

To make ahead:

Cook chili and make biscuit dough. Wrap biscuit dough in plastic wrap and refrigerate. Cool chili to room temperature and refrigerate. When ready to bake, spread chili in baking dish and top with biscuit rounds. Proceed with the recipe. 

To freeze:

Assemble completely, minus the cheese, and freeze. To bake, thaw in the fridge overnight or on the counter for 2-3 hours. Sprinkle on cheese just before it’s finished baking.

Nutrition

Serving: 265grams | Calories: 525cal | Carbohydrates: 57g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1040mg | Potassium: 912mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3877IU | Vitamin C: 27mg | Calcium: 276mg | Iron: 5mg

The post BBQ Chili Cheese Biscuit Casserole appeared first on The Recipe Rebel.