Best 2 Tuscan Sausage Vegetable Soup Recipes

Tuscan sausage vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a variety of vegetables, such as carrots, celery, onions, and potatoes, and a spicy Italian sausage. The soup is simmered in a flavorful broth until the vegetables are tender and the sausage is cooked through. It is typically served with a side of crusty bread or a salad.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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!

Tips:

For a richer flavor, use a combination of Italian sausage links and ground sausage.
If you don't have any kale, you can use spinach or Swiss chard instead.
To make the soup ahead of time, cook the sausage and vegetables according to the recipe instructions. Then, let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through and serve with grated Parmesan cheese.
This soup is also a great way to use up leftover vegetables. If you have any leftover roasted vegetables, steamed vegetables, or even leftover pasta, add them to the soup for a quick and easy meal.
Serve the soup with a side of crusty bread for dipping.

Conclusion:

Tuscan sausage vegetable soup is a hearty and flavorful soup that is perfect for a cold winter day. It's also a great way to use up leftover vegetables and sausage. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a delicious and satisfying meal, give this Tuscan sausage vegetable soup a try!

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