Zuppa toscana, a soul-warming Italian classic featuring spicy sausage, potatoes, garlic, white wine, and savory vegetables in a light creamy broth. Taken up a notch with bright basil pesto, a hint of lemon, and all the nutty parmigiano-reggiano for the perfect filling cozy-season soup. 
Guess I wasn’t paying attention when the seasons changed… We’re past my birthday yet again, and I’m just beginning to accept that hot-sunny season has ended and cool(er)-cozy season is upon us. Don’t worry, though. I have soup. A really good one.
Zuppa toscana is a traditional Italian soup made with Italian sausage, onion, garlic, potatoes, white wine, and kale in a creamy broth topped with parmesan. This version goes one step further with the addition of basil pesto and lemon–enough to brighten up the flavor, add a rich herbiness, and keep it light and wholesome.
The Italian sausage can be mild or hot, pork or chicken, according to your taste. Personally I’m a fan of Italian chicken sausage. For the creaminess factor, all you need is a touch of half & half with cornstarch for thickness. For even more richness, try subbing pure heavy cream.
Pesto Zuppa Toscana
Classic Italian zuppa toscana, veggie-loaded with a touch of creaminess and hearty sausage, jazzed up with herby pesto, covered in nutty parmigiano-reggiano. The perfect filling savory soup for cozy season.
Notes
Adapted from Half Baked Harvest, Pesto Zuppa Toscana.
Ingredients
- 2.5 oz (70g) ground Italian chicken sausage, hot or mild
- 2 slices thick cut bacon, chopped (optional)
- 1 tsp white wine
- 2 cloves garlic, minced
- small yellow onion
- 2 stalks celery
- 180g golden baby potatoes or peeled russet potatoes, chopped
- sea salt, to taste
- ground black and/or red pepper, to taste
- 2.5 cups low sodium chicken broth
- 4 heads kale, chopped
- 1/4 cup half & half (or heavy cream)
- 1 tsp cornstarch
- 4 tsp prepared basil pesto
- 1/2 tsp fresh squeezed lemon juice
- freshly grated parmigiano-reggiano for serving
Instructions
- Heat a saucepan over medium heat. Lightly grease with olive oil. Cook the sausage (and bacon, if using) until browned. Remove and set aside.
- Add chopped potatoes, garlic, onion, and celery. Pour in the white wine to deglaze, stirring to scrape up browned bits from the pan. Sauté 3-4 minutes.
- Stir in broth and a generous pinch salt and pepper. Bring to a light boil. Cover and cook about 30 minutes, or until potatoes are soft. At the end of cooking, stir in the diced kale, until wilted.
- Meanwhile, whisk the half & half (or cream) with the cornstarch until evenly incorporated. Lower heat, then slowly stir the mixture into the soup. Finally, stir in basil pesto, lemon, and additional salt/pepper, to taste. Rest a couple minutes for flavors to marry. Divide into bowls and top with a generous amount of parmesan.
