Zuppa Toscana with Basil Pesto

The first time I made this soup was on a rainy Tuesday when I had half a bunch of wilting basil and a craving for something bright and comforting. My Italian grandmother would always say that basil was summer's kiss, and I wanted to bottle that feeling into a bowl of soup that could warm you through any season. The lemon zest hit my nose while it simmered, and I knew this wasnt going to be just another ordinary soup.

Last winter, my neighbor Sarah came over smelling like damp wool and exhaustion from a terrible day at work. I ladled this soup into her favorite chipped bowl, watching the steam rise up carrying that basil lemon scent. She took one bite, closed her eyes, and told me it tasted like sunshine in January. Now she asks for the recipe every time the forecast turns gray.

Ingredients

• Italian sausage (400 g): The backbone of flavor here, and I've learned that removing the casings lets it crumble beautifully into the soup so you get savory bits in every spoonful
• Russet potatoes (3 medium): These hold their shape better than other varieties and become perfectly tender without turning the broth cloudy or starchy
• Fresh basil (30 g): Don't even think about dried basil here, the fresh leaves make the pesto vibrant and give the soup its signature bright green finish
• Lemon (1 whole, zest and juice): Both the zest and juice are essential, the zest brings perfume while the juice adds that perfect acid balance that cuts through the rich sausage
• Cannellini beans (400 g can): These creamy beans add substance and make the soup feel substantial without being heavy
• Kale (150 g): Sturdy enough to hold up in the hot broth but tender enough to melt in your mouth, plus it adds gorgeous color
• Pine nuts or walnuts (30 g): Toast them lightly before making the pesto for an extra layer of nutty warmth
• Parmesan cheese (30 g): The aged cheese adds umami depth that ties all the flavors together
• Chicken or vegetable broth (1.5 liters): Low sodium is crucial since the sausage and Parmesan already bring plenty of saltiness

Instructions

Make the basil pesto first:

Blend the basil, Parmesan, pine nuts, garlic, and olive oil in your food processor until it turns into this gorgeous vibrant green paste, then season it with salt and pepper and set it aside

Brown the sausage:

Heat the olive oil in your large soup pot over medium heat, add the sausage and break it up with your spoon, letting it get all browned and crumbly, which takes about 8 minutes

Build the flavor base:

Add the chopped onion and diced carrot to the pot with the sausage, sautéing them until they soften and turn fragrant, about 5 minutes, then stir in the minced garlic and cook for just 1 minute until you can smell it

Add potatoes and start the broth:

Toss in the diced potatoes and let them cook with the vegetables for 2 minutes, then pour in the broth, bring everything to a boil, and reduce to a gentle simmer

Simmer until tender:

Let the soup cook uncovered for 15 minutes until the potatoes are easily pierced with a fork, then add the kale, cannellini beans, lemon zest, and lemon juice

Finish with the pesto:

Simmer for 5 more minutes until the kale is wilted and tender, then stir in half of your basil pesto, saving the rest for topping each bowl

Serve with extra pesto:

Ladle the hot soup into bowls and add a generous spoonful of the remaining pesto on top of each serving so it melts in beautifully

Save

This soup has become my go to for dinner parties because people's eyes light up when they see the green pesto ribbons swirled through that rich golden broth. Last month my cousin Marco, who's actually from Tuscany, took three bowls and asked if he could take the leftovers home, which I'm pretty sure is the highest Italian compliment I've ever received.

Making It Your Own

I've discovered that swapping in spicy sausage adds this gentle heat that makes the lemon basil flavors sing even more. For vegetarian friends, plant based sausage works surprisingly well and still gives you that satisfying crumble and savory depth.

Perfect Pairings

A crusty loaf of bread torn into chunks is non negotiable for sopping up every last drop of that pesto infused broth. A crisp Pinot Grigio cuts through the richness and mirrors the bright lemon notes in the soup.

Storage And Reheating

The soup actually tastes better the next day as the flavors meld together, but store the reserved pesto separately and stir it in after reheating. When you reheat, do it gently over low heat so the broth doesn't separate or become oily.

• Freeze individual portions without the pesto for up to 3 months, then thaw overnight and stir in fresh pesto before serving
• The pesto keeps in the fridge for about a week and is fantastic on eggs or sandwiches
• Don't boil the soup when reheating or the potatoes will break apart and the texture will become mushy

Save

There's something magical about a soup that feels both hearty and light at the same time, like it's hugging you while simultaneously waking you up. Every bowl is a reminder that comfort food doesn't have to be heavy, and fresh ingredients can transform even the simplest soup into something extraordinary.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, substitute Italian sausage with plant-based crumbles and use vegetable broth instead of chicken broth. The pesto can be made vegetarian by ensuring the Parmesan is vegetarian-friendly or using a vegetarian alternative.

→ How long will leftovers keep?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The pesto is best added fresh when reheating. Reheat gently over medium-low heat, adding a splash of broth if needed.

→ Can I freeze this soup?

Freeze without the pesto for up to 3 months. The potatoes may become slightly softer after freezing, but flavor remains excellent. Thaw overnight in the refrigerator and reheat with fresh pesto.

→ What can I substitute for kale?

Spinach, Swiss chard, or chopped collard greens work well. Add spinach during the last 2 minutes of cooking as it wilts quickly. Heartier greens like chard can follow the original timing.

→ How can I make this soup creamier?

Stir in heavy cream, coconut milk, or cashew cream during the final 5 minutes of simmering. Start with 1/2 cup and adjust to your preference. This adds richness while balancing the bright lemon flavors.

→ Is the pesto necessary?

The pesto creates the signature bright, aromatic finish. If unavailable, stir in fresh basil leaves, grated Parmesan, and a drizzle of good olive oil at the end. The fresh herb element is essential to this preparation.