Best 12 Tuscan Sausage Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tuscan sausage soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of ingredients, including Italian sausage, kale, potatoes, beans, and tomatoes. The soup is simmered in a flavorful broth until the vegetables are tender and the sausage is cooked through. This Tuscan sausage soup recipe is easy to make and can be tailored to your own taste preferences. For a spicier soup, use a hot Italian sausage. For a milder soup, use a sweet Italian sausage. You can also add other vegetables to the soup, such as carrots, celery, or zucchini. And if you don't have any kale on hand, you can substitute spinach or Swiss chard. No matter how you make it, Tuscan sausage soup is a delicious and satisfying meal that is sure to warm you up on a cold day.

In addition to the classic Tuscan sausage soup recipe, the article also includes recipes for a vegetarian Tuscan sausage soup and a slow-cooker Tuscan sausage soup. The vegetarian soup is made with a variety of vegetables, including kale, potatoes, beans, and tomatoes. The slow-cooker soup is made with the same ingredients as the classic soup, but it is cooked in a slow cooker for several hours. This makes it a great option for a busy weeknight meal.

Here are our top 12 tried and tested recipes!

TUSCAN SAUSAGE SOUP



Tuscan Sausage Soup image

When you don't know what's for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that's loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you've got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

1 lb Italian ground pork sausage
1 cup chopped onions
1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
1 tablespoon finely chopped garlic
1/4 teaspoon crushed red pepper flakes
6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 teaspoons chopped fresh oregano
1 bay leaf
3/4 cup (3 oz) small ring pasta, such as ditalini
3 cups baby spinach, coarsely chopped
1 tablespoon olive oil
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup grated Parmesan cheese

Steps:

  • Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
  • Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
  • Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
  • Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
  • Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1080 mg, Sugar 5 g, TransFat 0 g

TUSCAN SAUSAGE AND POTATO SOUP



Tuscan Sausage and Potato Soup image

This outstanding soup will be popular with the whole family. Though it feels special, it's actually quick to make. I like serving it with fresh hot rolls. -Lisa Sinicki, Erie, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 11

1-1/2 pounds bulk Italian sausage
3 pounds potatoes, peeled and sliced
3 cans (14-1/2 ounces each) chicken broth
2 cups water
1 cup chopped sweet onion
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups chopped Swiss chard
2 cups heavy whipping cream
8 bacon strips, cooked and crumbled

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.

Nutrition Facts : Calories 400 calories, Fat 29g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP



Smoked Sausage and Tuscan White Bean Soup image

Grab your programmable pressure cooker and make this hearty smoked sausage and vegetable-loaded soup, in partnership with Hillshire Farm® Brand.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 1h30m

Yield 6

Number Of Ingredients 15

1 pound dried great Northern beans, rinsed and sorted
6 cups water
1 tablespoon olive oil
1 (12 ounce) package Hillshire Farm® Rope Smoked Sausage, halved lengthwise and cut into 1/2" half-moons
1 ½ cups chopped yellow onions
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme
8 cups unsalted chicken stock
2 teaspoons kosher salt
5 cups thinly sliced kale
4 ounces uncooked small shell pasta
1 teaspoon lemon zest
½ teaspoon crushed red pepper
1 (14.5 ounce) can diced tomatoes, drained
½ cup grated Parmesan cheese

Steps:

  • Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.
  • Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
  • Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.

Nutrition Facts : Calories 642.8 calories, Carbohydrate 78.3 g, Cholesterol 40.9 mg, Fat 21.9 g, Fiber 19.5 g, Protein 37 g, SaturatedFat 6.9 g, Sodium 1576.5 mg, Sugar 6.9 g

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)



Rustic Tuscan-Style Sausage, White Bean & Kale Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15-ounce) cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 ounce good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

Steps:

  • In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2 to 3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

TUSCAN TURKEY SAUSAGE SOUP



Tuscan Turkey Sausage Soup image

"While trying to reproduce my favorite soup from an Italian restaurant's menu, I hit upon this tasty combination of turkey sausage, broth and mushrooms," pens Thomas Licking of Green Lake, Wisconsin. Fennel, caraway seeds and herb seasoning give the quick-to-fix soup plenty of flavor without adding salt. Serve it steaming hot alongside a crisp salad and bread for a well-rounded meal.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

12 ounces turkey Italian sausage links
4 cups reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 small onion, chopped
1 tablespoon Italian seasoning
1/4 teaspoon salt-free garlic and herb seasoning
1/8 teaspoon caraway seeds
1/8 teaspoon fennel seed, crushed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 small leek (white potion only), cut into 1-inch strips

Steps:

  • In a nonstick skillet coated with cooking spray, cook sausage over medium heat until no longer pink; drain. Let cool and slice. , In a large saucepan, whisk together the broth, soup, mushrooms, onion, Italian seasoning, garlic and herb seasoning, caraway seeds and fennel seed. Add sausage. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes. Add beans and leek. Simmer 10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 181 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 978mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)



Tuscan Bean, Chicken, and Italian Sausage Soup Recipe - (4.7/5) image

Provided by campbellkid36

Number Of Ingredients 11

3/4 pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
1 onion, chopped
1 yellow squash, sliced
2 cloves garlic, pressed
1 (32 ounce) carton chicken broth
2 (15 ounce) cans white beans, drained and rinsed
1 (15 ounce) can Italian-style diced tomatoes
2 cups baby spinach leaves
1/3 cup red wine
1 teaspoon Italian seasoning
3 tablespoons grated Pecorino-Romano cheese

Steps:

  • Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP



RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP image

Categories     Bean     Leafy Green     Sausage     Soup/Stew

Number Of Ingredients 11

2 tablespoon olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 cans (15 ounce) white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 ounces good quality low-sodium chicken stock
1 Kosher Salt and Freshly Ground Black Pepper, to taste

Steps:

  • In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
  • Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
  • Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
  • *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
  • Optional: When about ready to serve, slice a baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.

TUSCAN SAUSAGE AND CHARD SOUP



Tuscan Sausage and Chard Soup image

A wonderful and quick soup. Serve with a good crusty bread and some vino!

Provided by Peach822

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

½ pound bulk mild Italian sausage
½ onion, chopped
½ red bell pepper, chopped
6 cups water
1 bunch Swiss chard, chopped
2 cubes chicken bouillon (such as Knorr®)
1 teaspoon garlic salt
½ teaspoon Italian seasoning
2 teaspoons grated Parmesan cheese

Steps:

  • Heat a large pot over medium-high heat and stir in the sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease.
  • Stir onion and red bell pepper into sausage; cook and stir until vegetables begin to soften, about 3 minutes.
  • Pour water into the pot; add Swiss chard, chicken bouillon, garlic salt, and Italian seasoning. Cover and reduce heat to medium-low; Simmer until vegetables are very tender, about 20 minutes.
  • Sprinkle soup with Parmesan cheese before serving.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 4.6 g, Cholesterol 15.4 mg, Fat 7.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 1096.8 mg, Sugar 1.4 g

TUSCAN SAUSAGE VEGETABLE SOUP



Tuscan Sausage Vegetable Soup image

An easy weeknight soup. From Prince Pasta Tubettini box. I prefer the kick from hot sausage. Delicious.

Provided by wirkwoman1

Categories     Clear Soup

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb Italian sausage, sliced
1 small zucchini, sliced
1 small summer squash, sliced
1 small onion, chopped
8 ounces tubettini pasta or 8 ounces orzo pasta
3 cups water
1 (26 ounce) jar pasta sauce
1 (16 ounce) garbanzo beans, rinsed and drained
1 beef bouillon cube

Steps:

  • Cook pasta in boiling water for 9-11 minutes. Drain.
  • In a large pot, brown sausage.
  • Stir in zucchini, squash and onion; cook and stir until tender.
  • Add all remaining ingredients, except pasta.
  • Bring to a boil. Reduce heat; cover and simmer 15 minutes.
  • Stir in pasta.

TUSCAN SAUSAGE AND VEGETABLE SOUP BY RR



Tuscan Sausage and Vegetable Soup by RR image

This yummy soup has rich flavor of sweet Italian sausage mixed with the fresh herbs and vegetables. They balance together perfectly after simmering for an hour or so. I like the idea of blending a can of the beans for thickness, it's a great tip. This is hearty enough it could be served as a main dish. And, the cheese on top is a...

Provided by Rose Rauhauser

Categories     Bean Soups

Time 1h20m

Number Of Ingredients 15

2 lb sweet Italian sausage; cut up in chunks
3 can(s) 15 oz. canellini beans, drained (1 can reserved for puree)
olive oil
1 c vidalia onion, diced
1 c carrots, diced
1 1/2 c celery, diced
2 1/3 c zucchini, diced (skins on)
1 Tbsp chopped fresh thyme leaves (1 1/2 dried if you can't get fresh)
1 Tbsp fresh sage leaves (1 tsp dried if you can't get fresh)
1 tsp dried Italian seasonings
a little salt and pepper to your taste (I use very little because of grated Parmesan cheese on top)
32 oz chicken broth
2 can(s) 14.5 oz. no salt added diced tomatoes
3 c baby spinach leaves chopped
grated Parmesan cheese for each bowl of soup

Steps:

  • 1. I do all my chopping and dicing and set everything aside and get ready to do it all at once. I also puree 1 can of canellini beans and get that ready to add with all the cans of beans and tomatoes are added.
  • 2. SOUP: Heat olive oil in a large soup pot over medium heat. I use just enough to cover bottom of pot.
  • 3. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, Italian seasonings and a little bit of salt and pepper. Cook stirring occasionally.
  • 4. Cover pot and leave on simmer until vegetables are tender about 5 minutes or so.
  • 5. Add cut up Italian sausage pieces stir through and allow to loose pinkness.
  • 6. At this point add broth, tomatoes with the juices mix. Add pureed beans and whole beans. Put lid on and simmer on low heat 1 hour. Towards the end of the hour, add the 3 cups of spinach.
  • 7. I also put in a whole piece of Italian Parmesan cheese and remove it at the end. You can serve this with ditalini or orzo pasta. I don't only because I rather all the veggies and no carbs but kids may like it with little pasta or alphabets in it. If you do keep the pasta separate and put soup on top of it and then serve. Use Italian bread for dunking if desired. Enjoy!

BONNIE'S TUSCAN WHITE BEAN AND SAUSAGE SOUP



BONNIE'S TUSCAN WHITE BEAN AND SAUSAGE SOUP image

This is a different, delicous Tuscan soup with sausage meatballs, fresh spinach and white beans. In less than 30 minutes, too! Seasoned just right, you will want to double the recipe to have leftovers! I am happy to share my recipe with my JAP friends! Enjoy! Photo is my own. Recipe from the internet by Chef Mike Monohan

Provided by BonniE !

Categories     Bean Soups

Time 30m

Number Of Ingredients 13

1 package mild italian sausage, casings removed
1 cup matchstick carrots, diced fine
1 bag pre-washed fresh spinach
1 zuchinni sliced
1 onion, diced
2 cloves of garlic, minced
5 teaspoons of beef granules
1 jar classico italian sausage with peppers and onions sauce
1/2 cup chardonay wine
1 cup cooked ditalini noodles, or other small pasta
5 cups of water
2 cans 15 ounce cannelini or any white beans, rinsed and drained
1 tablespoon olive oil

Steps:

  • 1. Put a small sauce pan on to boil water for the pasta. Add 2/3 cup to the boiling water. When it is done, drain and set aside.
  • 2. Remove the sausage from the casings. Cut each sausage into one-inch pieces. Take each piece and roll into a meat ball.
  • 3. Heat a large soup pot over medium heat for one minute, add the sausage balls and brown them. Remove and set aside. Saute the carrots in 1 tablespoon olive oil until soft, add the onions and garlic, cook two minutes, add the zuchinni, cook 1 minute more.
  • 4. Add 4 cups of water to the pot. Add 5 teaspoons of beef granules to the last cup of water, stir to mix well and pour in the pot, stir gently.
  • 5. Let soup simmer on low for 10 minutes. Add the pasta, the Classico pasta sauce, the wine and the whole bag of washed spinach. Simmer for 5 minutes.
  • 6. Add the beans and cook 5 minutes more, or until heated through, stirring occasionally. Sprinkle with parmesan cheese and serve with crusty Italian Bread. Bon Appetite! Enjoy!
  • 7. Cook's Tip: Salt and pepper to taste at the table. Hot sauce if desired. Ham may be substituted (1 cup) for the sausage, but we prefer the meatballs of sausage.

A RUSTIC TUSCAN STYLE SAUSAGE SOUP



A RUSTIC TUSCAN STYLE SAUSAGE SOUP image

Categories     Sausage

Number Of Ingredients 13

Ingredients:
2 lbs. sweet Italian sausage - $8.00
3 carrots, peeled and chopped - $1.39
1 sweet onion, chopped - $1.03
4 cloves garlic, chopped - stock
3 quarts chicken broth - stock
2 14.5-ounce cans diced tomatoes, with juice - $3.58
2 15-ounce cans cannellini beans, drained and rinsed - $1.78
1 tablespoon dried basil - stock
1-lb (16-oz) whole wheat shell pasta, uncooked - $2.29
8 ounces spinach leaves - $3.00
salt and pepper to taste - stock
Grated Parmesan cheese for topping (if desired)

Steps:

  • 1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it. 2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes. 3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes. 4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference. 5. Serve hot garnished with grated parmesan, if desired.

Tips:

  • Use high-quality ingredients, especially the sausage and the tomatoes. This will make a big difference in the flavor of the soup.
  • Don't be afraid to adjust the seasonings to your taste. If you like a spicier soup, add more red pepper flakes. If you prefer a more savory soup, add more salt and pepper.
  • Let the soup simmer for at least 30 minutes to allow the flavors to meld. The longer you simmer the soup, the better it will taste.
  • Serve the soup with a side of crusty bread or crackers for dipping. You can also top the soup with grated Parmesan cheese or a dollop of sour cream.

Conclusion:

Tuscan sausage soup is a hearty and flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own tastes. With its simple ingredients and delicious flavor, this soup is sure to become a family favorite.

Related Topics