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Sur La Table Cookware Sale

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Zuppa Toscana - Tuscan Soup

Serves: Serves 10


  • ¾ cup Extra Virgin Olive Oil IGP Toscano Academia Barilla
  • 1 large carrot, small dice
  • 1 small onion, small dice
  • 1 rib celery, small dice
  • 24.7 oz Zuppa Toscana Academia Barilla
  • 2½ cups water or vegetable stock
  • Salt and black pepper to taste
  • ½ cup Parmigiano-Reggiano Academia Barilla


In a heavy bottom pot heat the olive oil over medium heat, add vegetables and sauté until tender about 8-10 minutes. Add Zuppa Toscana Academia Barilla, water or vegetable stock and season with salt and pepper. Bring to a boil and cook uncovered for 20 minutes. Taste and adjust seasoning if needed.

To serve, ladle soup into warm bowls and top with Parmigiano-Reggiano cheese, and a generous drizzle of extra virgin olive oil

Original recipe courtesy of Academia Barilla, adapted by Kimberly Davis, Sur La Table corporate chef, 2008

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