Tuscan Sausage Vegetable Soup
Warm, hearty, and brimming with Tuscan flavors, this Tuscan Sausage Vegetable Soup is the ultimate comfort food for chilly days. Featuring savory Italian sausage, tender cannellini beans, and a vibrant medley of fresh vegetables like kale, zucchini, and carrots, this soup is as nutritious as it is delicious. The rich base of crushed tomatoes and chicken broth is seasoned with classic Italian herbs, garlic, and a touch of red pepper flakes for a subtle kick of heat. Ready in just under an hour, it’s a one-pot wonder that’s perfect for weeknight dinners or meal prep. Serve it with crusty bread and a sprinkle of Parmesan for a satisfying, rustic meal that will transport your taste buds straight to the Italian countryside.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 cups chicken broth
- 4 cups kale, chopped (stems removed)
- 1 medium zucchini, diced
- 15 ounces cannellini beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Parmesan cheese, grated (optional for serving)
Instructions
Heat a large soup pot or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
Add the olive oil to the pot. Then, add the diced onion, sliced carrots, and celery. Sauté until the vegetables soften, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the cooked sausage to the pot. Add the chopped kale, diced zucchini, and cannellini beans. Stir everything together.
Season the soup with dried Italian seasoning, red pepper flakes, salt, and black pepper. Adjust seasonings to taste as needed.
Simmer the soup on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Ladle the hot soup into bowls and optionally top with grated Parmesan cheese.
Serve warm with crusty bread or a side of your choice. Enjoy!
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 9574 mg | 416% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 53.0 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1122 mg | 86% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 8279 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
