Authentic Tuscan Zuppa is a hearty and comforting soup that feels like a warm hug from the Italian countryside. It’s packed with fresh vegetables, beans, and rustic bread, all simmered together to create a tasty and filling dish. The blend of textures—soft beans, tender greens, and chunks of crusty bread soaking up the broth—makes every spoonful special.
I love making this soup when I want something simple but full of flavor. What makes it really stand out for me is the use of good-quality olive oil and fresh herbs like rosemary or sage, which bring out that authentic Tuscan spirit. Plus, it’s so easy to customize with whatever veggies and beans you have on hand. I always feel it’s a great way to use up odds and ends from the fridge while still making something delicious.
When I serve Tuscan Zuppa, I like to drizzle a little extra olive oil on top and add some grated Parmesan if I have it, just to add a bit of richness. It’s perfect on a chilly day or whenever you want something cozy without fuss. This soup reminds me of those slow, relaxed dinners where everyone gathers around the table, enjoying simple food and good company.
Key Ingredients & Substitutions
Italian sausage: This adds great flavor and richness. If you prefer a lighter option, try turkey sausage or omit it for a vegetarian version. Add extra beans or mushrooms for texture.
Cannellini beans: These creamy white beans work best, but you can swap for navy or great northern beans if needed.
Potatoes: Use starchy potatoes like Yukon Gold or Russets for soft, tender chunks that soak up the soup’s flavor.
Spinach: Fresh spinach brightens the dish. You can replace it with kale or Swiss chard for a different but still delicious green.
Olive oil: A good-quality extra virgin olive oil makes a difference here. It brings out the flavors and adds richness. If you don’t have it, use a neutral oil but finish with a drizzle of olive oil to keep that classic taste.
How Do You Get the Best Flavor from the Sausage and Vegetables?
Browning the sausage well and softening the vegetables properly build the soup’s base flavor. Here’s how I do it:
- Heat the olive oil over medium heat before adding vegetables. This ensures even cooking without burning.
- Sauté onions, carrots, and celery slowly until soft and translucent — about 5–7 minutes. This brings out their natural sweetness.
- Add garlic last and cook just until fragrant (about 1 minute) to avoid bitterness.
- Brown the sausage separately in the same pot, breaking it up into small pieces. The caramelized bits add great depth.
Taking your time here really sets the stage for a flavorful, hearty soup.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even cooking and simmering the soup without burning.
- Wooden spoon – great for stirring gently without scratching your pot.
- Chef’s knife – for chopping vegetables and herbs with ease.
- Cutting board – to keep your workspace safe and tidy while prepping ingredients.
- Measuring cups and spoons – to keep your seasoning and liquid amounts accurate.
Flavor Variations & Add-Ins
- Swap Italian sausage with spicy chorizo for a bolder, smoky flavor.
- Add kale or Swiss chard instead of spinach to bring a heartier texture.
- Stir in cooked white beans like Great Northern or Navy if you want a milder taste than cannellini beans.
- Mix in Parmesan rind while simmering for extra depth; just remove before serving.
Authentic Tuscan Zuppa
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound Italian sausage (mild or medium), crumbled and browned
- 4 medium potatoes, peeled and diced
- 1 can (14 oz) diced tomatoes with juices
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups chicken broth (homemade or low sodium)
- 2 cups water
- 2 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or fresh, finely chopped)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh chopped parsley, for garnish
- Crusty Tuscan or country bread, for serving
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and about 30 minutes to simmer, so plan on roughly 45 minutes total from start to finish. It’s a simple, hands-off simmer once the ingredients are combined, perfect for an easy yet flavorful meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables soften and become translucent.
2. Add Garlic and Brown the Sausage:
Add minced garlic and cook for 1 minute until fragrant. Then add the crumbled Italian sausage. Cook and break it apart with a spoon until nicely browned.
3. Combine Main Ingredients:
Add the diced potatoes, canned tomatoes with juices, drained cannellini beans, oregano, thyme, and rosemary. Stir everything together well.
4. Simmer the Soup:
Pour in the chicken broth and water. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 25–30 minutes, or until the potatoes are tender.
5. Finish with Greens and Cheese:
Stir in the chopped spinach and cook for another 3 to 5 minutes until the spinach wilts. Season with salt and black pepper to taste. Finally, stir in the grated Parmesan cheese, letting it melt into the soup for added richness.
6. Serve and Enjoy:
Spoon the hot soup into bowls. Garnish with a little extra Parmesan and fresh parsley. Serve alongside slices of crusty Tuscan or country bread to soak up the delicious broth.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just thaw it completely and squeeze out excess water before adding it in during the last few minutes of cooking to avoid making the soup too watery.
What Can I Substitute for Italian Sausage?
If you don’t have Italian sausage, try ground pork or turkey seasoned with fennel, garlic, and red pepper flakes to mimic the flavor. For a vegetarian option, omit the meat and add extra beans or mushrooms.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You may want to add a splash of broth or water to loosen the soup as it thickens when chilled.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after the flavors meld. Prepare the whole recipe, cool it completely, and refrigerate it overnight. Reheat slowly on the stove before serving.