Tuscan Sausage Soup: A Delicious & Easy Recipe

Tuscan Sausage Soup: Just the name conjures images of cozy evenings, crackling fireplaces, and the robust flavors of the Italian countryside, doesn’t it? Forget those bland, watery soups – we’re diving headfirst into a bowl of pure comfort that will warm you from the inside out. This isn’t just soup; it’s an experience, a culinary hug that’s surprisingly easy to create in your own kitchen.

Tuscan cuisine is renowned for its simplicity and reliance on fresh, high-quality ingredients. Historically, dishes like this hearty soup were born out of necessity, utilizing readily available ingredients like beans, vegetables, and, of course, flavorful sausage. It’s a testament to the resourcefulness and culinary genius of the Tuscan people, transforming humble ingredients into something truly extraordinary.

So, why is Tuscan Sausage Soup such a beloved dish? It’s the perfect symphony of textures and tastes. The savory sausage, tender beans, and vibrant greens create a delightful combination that’s both satisfying and nourishing. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables or adjust the spice level to your liking. Whether you’re looking for a quick weeknight meal or a comforting weekend lunch, this soup is guaranteed to be a crowd-pleaser. I know you’ll love how easy it is to make and how incredibly delicious it tastes!

Ingredients:

• 1 pound Italian sausage, sweet or hot (or a mix!), casings removed
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 8 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup chopped kale (or spinach)
• 1/2 cup heavy cream (optional, for richness)
• Salt and freshly ground black pepper to taste
• Olive oil, for cooking
• Crusty bread, for serving (optional)
• Grated Parmesan cheese, for serving (optional)

Browning the Sausage and Sautéing the Vegetables

1. Get started by browning the sausage. In a large pot or Dutch oven, heat about a tablespoon of olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 7-10 minutes. Make sure to crumble it well so you don’t have large chunks.
2. Remove the sausage from the pot using a slotted spoon and set aside. Leave any rendered fat in the pot – this will add tons of flavor to the vegetables! If there’s an excessive amount of fat, you can drain off a little, but don’t get rid of it all.
3. Now, it’s time to sauté the vegetables. Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender and slightly translucent. This step is crucial for building a flavorful base for the soup. Don’t rush it!
4. Add the garlic and spices. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma at this point should be amazing!

Simmering the Soup

1. Pour in the chicken broth. Pour the chicken broth into the pot, scraping up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will add depth to the soup.
2. Add the tomatoes and beans. Stir in the diced tomatoes (with their juice) and the rinsed and drained cannellini beans. Bring the soup to a simmer.
3. Return the sausage to the pot. Add the cooked sausage back to the pot.
4. Simmer the soup. Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. This is a great time to relax and let the soup do its thing! I usually go for at least 30 minutes.

Adding the Greens and Finishing Touches

1. Add the greens. Stir in the chopped kale (or spinach) and cook until the greens are wilted, about 3-5 minutes. If you’re using spinach, it will wilt much faster than kale.
2. Stir in the heavy cream (optional). If you want a richer, creamier soup, stir in the heavy cream. This is totally optional, but it adds a lovely touch of indulgence.
3. Season to taste. Season the soup with salt and freshly ground black pepper to taste. Remember that the sausage and chicken broth already contain salt, so start with a small amount and add more as needed.

Serving the Tuscan Sausage Soup

1. Serve hot. Ladle the soup into bowls and serve hot.
2. Garnish (optional). Garnish with grated Parmesan cheese and a drizzle of olive oil, if desired.
3. Serve with crusty bread (highly recommended!). Serve with crusty bread for dipping and soaking up all the delicious broth. A good loaf of sourdough or Italian bread is perfect.

Tips and Variations:

• Spice it up! For a spicier soup, use hot Italian sausage and add more red pepper flakes. You can also add a pinch of cayenne pepper.
• Add more vegetables. Feel free to add other vegetables to the soup, such as zucchini, bell peppers, or potatoes. Just adjust the cooking time accordingly.
• Use different beans. You can substitute other types of beans for the cannellini beans, such as kidney beans, great northern beans, or even chickpeas.
• Make it vegetarian. To make the soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth. You can also add some smoked paprika to give it a smoky flavor.
• Add pasta. For a heartier soup, add some small pasta shapes, such as ditalini or orzo, during the last 10-15 minutes of cooking.
• Make it in a slow cooker. You can easily adapt this recipe for a slow cooker. Brown the sausage and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
• Make it ahead of time. This soup is even better the next day, as the flavors have more time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days.
• Freeze it. This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Detailed Notes on Ingredients:

• Italian Sausage: I prefer to use a mix of sweet and hot Italian sausage for the best flavor. Make sure to remove the casings before cooking. You can usually find Italian sausage in the meat section of your grocery store. If you can’t find it, you can use ground pork and add your own Italian seasoning.
• Onion, Carrots, and Celery: These three vegetables form the base of many soups and stews. They add a subtle sweetness and depth of flavor. Make sure to chop them into uniform pieces so they cook evenly.
• Garlic: Fresh garlic is essential for this soup. Mince it finely so it releases its flavor quickly.
• Dried Oregano and Basil: These herbs add a classic Italian flavor to the soup. If you prefer, you can use fresh herbs instead. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
• Red Pepper Flakes: These add a touch of heat to the soup. If you don’t like spicy food, you can omit them.
• Chicken Broth: Use a good quality chicken broth for the best flavor. You can use homemade chicken broth or store-bought chicken broth. If you’re using store-bought chicken broth, look for a low-sodium variety.
• Diced Tomatoes: Use canned diced tomatoes for convenience. You can use plain diced tomatoes or diced tomatoes with Italian herbs.
• Cannellini Beans: Cannellini beans are also known as white kidney beans. They have a mild, creamy flavor and a tender texture. Make sure to rinse and drain them before adding them to the soup.
• Kale (or Spinach): Kale and spinach are both nutritious greens that add a boost of vitamins and minerals to the soup. Kale is a bit tougher than spinach, so it takes longer to cook. If you’re using spinach, add it at the very end of cooking so it doesn’t overcook.
• Heavy Cream: Heavy cream adds richness and creaminess to the soup. If you don’t have heavy cream, you can use half-and-half or milk, but the soup won’t be as creamy. You can also omit the heavy cream altogether.
• Olive Oil: Use a good quality olive oil for cooking.
• Salt and Pepper: Season the soup with salt and freshly ground black pepper to taste.
• Crusty Bread: Crusty bread is perfect for dipping and soaking up all the delicious broth.
• Parmesan Cheese: Grated Parmesan cheese adds a salty, savory flavor to the soup.

Why This Recipe Works:

This Tuscan Sausage Soup recipe is a winner because it’s packed with flavor, easy to

Conclusion:

This Tuscan Sausage Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of Italy right in your own kitchen, and a guaranteed crowd-pleaser. From the savory browned sausage to the tender cannellini beans and the vibrant kale, every spoonful is bursting with flavor and texture. It’s hearty enough to be a complete meal, yet light enough to leave you feeling satisfied, not stuffed. The ease of preparation makes it perfect for busy weeknights, while the depth of flavor makes it impressive enough for a weekend gathering. Trust me, once you try this, it will become a staple in your recipe rotation.

But the best part? It’s incredibly versatile! Feel free to experiment and make it your own. For a spicier kick, add a pinch of red pepper flakes or use hot Italian sausage. If you’re looking for a vegetarian option, simply omit the sausage and add an extra can of beans or some diced mushrooms for added heartiness. You could even swap the kale for spinach or Swiss chard, depending on your preference.

Serving Suggestions:

* Classic Comfort: Serve it with a crusty loaf of Italian bread for dipping. The bread soaks up all the delicious broth and adds a satisfying chewiness to each bite.
* Parmesan Perfection: A generous sprinkle of freshly grated Parmesan cheese on top elevates the soup to another level. The salty, nutty flavor of the Parmesan complements the savory sausage and beans perfectly.
* Creamy Dreamy: For an even richer and creamier soup, stir in a dollop of heavy cream or mascarpone cheese just before serving. This adds a luxurious touch that’s perfect for a special occasion.
* Pasta Power: Add some small pasta shapes, like ditalini or orzo, to the soup during the last 15 minutes of cooking for a heartier meal. This is a great way to use up leftover pasta and add some extra substance to the soup.
* Garlic Goodness: A drizzle of garlic-infused olive oil on top adds a pungent and aromatic touch that’s simply irresistible.

I truly believe this Tuscan Sausage Soup is a must-try for anyone who loves Italian food or simply enjoys a comforting and flavorful bowl of soup. It’s a recipe that’s easy to adapt to your own tastes and preferences, and it’s sure to become a family favorite.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get cooking! I’m confident you’ll love this recipe as much as I do. And when you do, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what you served it with, and how much your family enjoyed it. Happy cooking! I can’t wait to hear all about your Tuscan Sausage Soup success!