Zuppa Toscana (Tuscan-style Soup)


Zuppa Toscana (Tuscan-style soup)


  • 1/2 lb. Italian Sausage hot or mild
  • 1 yellow onion
  • 2 cloves garlic
  • 1 ¾ cup white beans
  • 1/2 tsp smoked paprika
  • 4 cups chicken broth
  • 1 cup water
  • 1 1/2 cups coconut milk
  • 1 lb. red potatoes
  • 1 lb. kale chopped
  • 1/2 cup nutritional yeast
  • Salt to taste
  • pinch red pepper flakes optional


  • Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a little olive oil.
  • While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
  • Add the beans, smoked paprika, chicken broth, one cup water, and coconut milk to the pot. Place a lid on the pot and let it come up to a simmer over medium heat.
  • While the pot is heating, cut potatoes into very thin slices. Add the potatoes to the pot along with the chopped kale. The kale will fill the pot when it's first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
  • Let the pot simmer over medium heat until the potatoes are tender. Season with nutritional yeast, salt red pepper flakes and freshly cracked black pepper if desired.