Zuppa Toscana Basil Pesto Lemon (Printable)
Hearty sausage, potatoes, and kale swim in a bright lemon-basil pesto broth for comforting Italian flavor.
# 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
# How To Make It:
01 - In a food processor, blend basil, Parmesan, pine nuts, garlic, and olive oil until smooth. Season with salt and pepper. Set aside.
02 - Heat 2 tbsp olive oil in a large soup pot over medium heat. Add sausage, breaking it up with a spoon, and cook until browned. Remove excess fat if necessary.
03 - Add onion and carrot. Sauté until softened, about 5 minutes.
04 - Stir in garlic, cook for 1 minute until fragrant.
05 - Add diced potatoes and cook for 2 minutes.
06 - Pour in broth, bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until potatoes are tender.
07 - Add kale, cannellini beans, lemon zest, and lemon juice. Simmer for 5 minutes until kale is wilted and tender.
08 - Stir in half the basil pesto, reserving the rest for serving. Season with salt, pepper, and optional red pepper flakes.
09 - Ladle soup into bowls and top each with a spoonful of remaining pesto.
# Expert Tips:
01 -
- The lemon pesto broth transforms a heavy comfort soup into something bright and lively that works in any season
- Its a complete meal in a bowl that somehow tastes even better the next day for lunch
02 -
- Don't skip removing the excess fat after browning the sausage, or your soup will feel heavy instead of comforting
- The pesto goes into the soup off the heat to preserve its bright, fresh flavor and vibrant green color
03 -
- Toast your pine nuts lightly before making the pesto for deeper flavor
- Use a vegetable peeler to remove wide strips of lemon zest, then mince them for intense lemon flavor without bitterness