Loaded with delicious and cozy flavors in every bite, my hearty Sausage Tuscan Soup is one of my go-to comfort meals for those colder months where you need a little winter warming!
Soup season is upon us…
… and I could not be happier about it! Now that the temperature has dropped, I could eat soup for dinner every night. It’s filling, cozy and satisfying. One of my favorite things about soup is how delicious the end result is despite it being quite literally things just thrown into a pot! I often find myself experimenting with different ingredient combos and it’s pretty rare that I don’t love the results… Take this as your sign to go soup crazy! And the best part? My Sausage Tuscan Soup is super simple, and you can make it with only 15 minutes active prep time!
I don’t know about you, but a rich and hearty soup just ticks every box for me – every bite is the perfect bite! My Sausage Tuscan Soup is jam packed with all the good stuff – fresh vegetables, scrumptious italian sausage and no artificial nastiness in sight. Because the ingredient list is super clean, this is a great ‘get better’ soup recipe to have in your back pocket!
I love the control you have with homemade soups – by adding a lot of veggies and protein you can create something so perfectly nourishing and give your body exactly what it needs this time of year. It’s safe to say that this Sausage Tuscan Soup will definitely be on the weeknight dinner rotation this year and I can see it becoming a staple for years to come!
Good to go!
Homemade soup is so versatile and makes it so easy to cater to every need or preference. This recipe is totally gluten free and I love serving this to my GF friends. It always goes down so well because nothing has been substituted and so it never feels second best! If you are serving this recipe to those with intolerances, be sure to double check the back of any prepared ingredients (veggie broth, stock cubes, etc.) as contents tend to differ from brand to brand!
Although sausage seems to be the star of the show in this recipe, you can totally skip out on it and still enjoy a delicious and hearty soup – it is jam packed with so many yummy veggies that I’d argue it might be just as good meat-free! With the sausage removed, this recipe actually becomes both vegetarian and vegan – I told you it was a great recipe to know! I’d love to see how you guys enjoy this recipe, so be sure to tag me @DashofMandi in any social media posts!
What you’ll need:
- 1 lb. mild or hot ground Italian sausage
- 1 tbsp olive oil
- 1/2 sweet onion, diced
- 2-3 carrots, peeled and diced (roughly 3/4 cup)
- 2-3 celery stalks, diced (roughly 3/4 cup)
- 2-3 garlic cloves
- 1 large russet potato, peeled and diced into 1/4 inch cubes
- 15 oz can of cannellini beans, drained
- 2 cups vegetable broth
- 2 cups water (or 2 more cups of vegetable broth)
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1/2 cup half n half
- 1 cup chopped fresh kale or spinach
- crispy bread for serving, optional
Step by step:
- In a large heavy pot on medium heat, brown the italian sausage, breaking it up into chunks. Once cooked, remove and set aside.
- Drain excess fat if needed and add in the olive oil and the onion, carrots, and celery. Stir and cook until soft and fragrant – about 4-5 minutes. Add the garlic and let cook for another minute or until fragrant.
- Add in the diced potato, beans, vegetable broth, water (if using), Italian seasoning, and salt. Bring the mixture to a low boil.
- Immediately reduce to simmer, stir in the sausage, and cover. Allow to cook for about an hour to let the potatoes soften and all the flavors meld together, stirring occasionally.
- Stir in the half n half and the greens and taste for seasoning adjustments. Serve warm with some bread if desired and enjoy!
FAQs
If you have any leftovers, soup keeps great in the refrigerator. Transfer any leftovers into an airtight container and leave to cool fully before putting it in the fridge where it’ll last up to 3 days. Soup is great for freezing too – this soup should last up to 3 months frozen!
If you do plan to make this soup in bulk for freezing, I would recommend leaving the potatoes out until you enjoy it. This is to avoid any mushiness – starchy ingredients tend to suck up too much of the soup’s liquid, and so I tend to avoid freezing with them included. Simply boil a couple, chop em up and add them in before serving!
Yes – this Sausage Tuscan Soup is completely free of gluten products! This recipe is a must-try and its accessibility is the cherry on top. It can easily be made both vegetarian and vegan by omitting the sausage, and it’s just as yummy this way too!
Not long at all! The only real prep you have to do is to get your veggies chopped up and ready to throw in a pot. Active cooking time should stand around 15 – 20 mins, and the rest of the time is just for your delicious soup to bubble and come together. This recipe is so quick and easy!
Other soup recipes you will love:
- Minestrone Soup [3]
- Lemon Chicken Soup [4]
- Creamy Harissa Tomato Soup [5]
- Slow Cooker Creamy Chicken Tortilla Soup [6]
- Egg Roll Soup [7]
- Butternut Squash and Apple Soup [8]
Why not save & pin for later?
Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest [9], Instagram [10] and like my page on Facebook [11]. If you make this recipe, be sure to leave a star rating and tag me in your pictures!
Thank you Courtney [12] for developing this recipe for the blog!
Print [2]Sausage Tuscan Soup
- Total Time: 1 hr 15 mins
- Yield: 4–5 servings 1x
Description
Need a winter pick-me-up? My hearty Sausage Tuscan Soup is one of my go-to comfort meals for those colder months – and its so simple to throw together!
Ingredients
- 1 lb. mild or hot ground Italian sausage
- 1 tbsp olive oil
- 1/2 sweet onion, diced
- 2–3 carrots, peeled and diced (roughly 3/4 cup)
- 2–3 celery stalks, diced (roughly 3/4 cup)
- 2–3 garlic cloves
- 1 large russet potato, peeled and diced into 1/4 inch cubes
- 15 oz can of cannellini beans, drained
- 2 cups vegetable broth
- 2 cups water (or 2 more cups of vegetable broth)
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1/2 cup half n half
- 1 cup chopped fresh kale or spinach
- crispy bread for serving, optional
Instructions
- In a large heavy pot on medium heat, brown the italian sausage, breaking it up into chunks. Once cooked, remove and set aside.
- Drain excess fat if needed and add in the olive oil and the onion, carrots, and celery. Stir and cook until soft and fragrant – about 4-5 minutes. Add the garlic and let cook for another minute or until fragrant.
- Add in the diced potato, beans, vegetable broth, water (if using), Italian seasoning, and salt. Bring the mixture to a low boil.
- Immediately reduce to simmer, stir in the sausage, and cover. Allow to cook for about an hour to let the potatoes soften and all the flavors meld together, stirring occasionally.
- Stir in the half n half and the greens and taste for seasoning adjustments. Serve warm with some bread if desired and enjoy!
Notes
Transfer any leftovers into an airtight container and leave to cool fully before putting it in the fridge where it’ll last up to 3 days. This soup should last up to 3 months frozen. If you do plan to make this soup in bulk for freezing, I recommend leaving the potatoes out until you enjoy it. Simply boil a couple, chop em up and add them in before serving to avoid mushiness.
- Prep Time: 15 mins
- Cook Time: 1 hr
Find it online: https://dashofmandi.com/sausage-tuscan-soup/ [15]