Zuppa Toscana Basil Pesto Lemon (Printable Version)

Vibrant Italian soup featuring sausage, potatoes, kale, and beans in a zesty lemon-basil pesto broth.

# What You’ll Need:

→ 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 cheese, pine nuts or walnuts, garlic, and olive oil in a food processor. Blend until smooth and creamy. Season with salt and black pepper to taste. Set aside until ready to use.
02 - Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add Italian sausage, breaking apart with a wooden spoon. Cook until thoroughly browned, about 6-8 minutes. Remove excess rendered fat if desired.
03 - Add chopped onion and diced carrot to the pot with the browned sausage. Cook, stirring occasionally, until vegetables begin to soften, approximately 5 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn. Add diced potatoes and cook for 2 minutes to begin the softening process.
05 - Pour in 6 cups of chicken or vegetable broth. Bring to a rolling boil, then reduce heat to maintain a gentle simmer. Cook for 15 minutes or until potatoes are fork-tender.
06 - Stir in chopped kale, drained cannellini beans, lemon zest, and lemon juice. Simmer for 5 minutes until kale is completely wilted and tender.
07 - Add half of the prepared basil pesto to the soup, stirring thoroughly to distribute. Season generously with salt, black pepper, and crushed red pepper flakes if using. Taste and adjust seasonings as needed.
08 - Ladle hot soup into individual serving bowls. Top each portion with a generous spoonful of reserved basil pesto. Serve immediately while hot.

# Top Tips:

01 -
  • The lemon basil pesto broth transforms a hearty soup into something bright and refreshing
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • The pesto is what makes this soup special, so do not be tempted to skip it or use store bought
  • Letting the sausage brown well creates flavor layers that carry through the entire soup
  • Add the kale near the end so it keeps its vibrant color rather than turning dull green
03 -
  • Toast your pine nuts or walnuts in a dry pan before making the pesto for deeper flavor
  • Grate the lemon zest before you juice the lemon, it is much easier that way

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