Zuppa Toscana with Basil Pesto Lemon Broth (Print Version)
Hearty sausage, potatoes, and kale in a bright lemon-basil pesto broth for a comforting Italian-inspired soup.
# Recipe Ingredients:
→ 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 and 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
# Directions:
01 - Combine basil, Parmesan, pine nuts, garlic, and olive oil in a food processor. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside until ready to use.
02 - Heat olive oil in a large soup pot over medium heat. Add sausage and break apart with a wooden spoon. Cook until browned throughout, approximately 6-8 minutes. Drain excess fat if desired.
03 - Add chopped onion and carrot to the pot. Sauté until softened and fragrant, about 5 minutes. Stir in minced garlic and cook for 1 minute until aromatic.
04 - Stir in diced potatoes and cook for 2 minutes, allowing them to begin softening and absorbing flavors.
05 - Pour in broth and bring to a rolling boil. Reduce heat to low and simmer for 15 minutes, or until potatoes are fork-tender.
06 - Stir in kale, cannellini beans, lemon zest, and lemon juice. Simmer for 5 minutes until kale is wilted and tender.
07 - Stir half the basil pesto into the soup. Season with salt, pepper, and optional red pepper flakes. Reserve remaining pesto for serving.
08 - Ladle hot soup into individual bowls. Top each serving with a spoonful of reserved basil pesto. Serve immediately while hot.
# Expert Advice:
01 -
- The lemon pesto broth creates this incredible bright aromatic base that you wont find in most versions
- It comes together in under an hour but tastes like it simmered all afternoon
- The leftovers somehow taste even better the next day when flavors have had time to really meld together
02 -
- Overcooking the kale makes it mushy and sad—add it in the last 5 minutes for perfect texture
- The pesto amount is flexible but dont skip it entirely as its the soul of this recipe
- Lemon zest carries more essential oils than juice alone so use both for the brightest flavor
03 -
- Taste your pesto before adding it to the soup and adjust seasonings then—its easier to fix now
- Use a vegetable peeler for the lemon zest to avoid the bitter white pith