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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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
• 0 Parmesan cheese, grated (optional for serving)

Directions

Step 1

Heat a large soup pot or Dutch oven over medium heat.

Step 2

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.

Step 3

Add the olive oil to the pot. Then, add the diced onion, sliced carrots, and celery. Sauté until the vegetables soften, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Return the cooked sausage to the pot. Add the chopped kale, diced zucchini, and cannellini beans. Stir everything together.

Step 7

Season the soup with dried Italian seasoning, red pepper flakes, salt, and black pepper. Adjust seasonings to taste as needed.

Step 8

Simmer the soup on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 9

Ladle the hot soup into bowls and optionally top with grated Parmesan cheese.

Step 10

Serve warm with crusty bread or a side of your choice. Enjoy!

Nutrition Facts

Serving size	3942.6 grams (3942.6g)

Amount per serving	% Daily Value*
Calories	2635

Total Fat 155.40g	199%
Saturated Fat 47.80g	239%
Polyunsaturated Fat 25.10g
Cholesterol 367mg	122%
Sodium 9574mg	416%
Total Carbohydrate 178.20g	65%
Dietary Fiber 44.40g	159%
Total Sugars 53.00g
Protein 151.70g	303%

Vitamin D 181IU	907%
Calcium 1122mg	86%
Iron 29mg	159%
Potassium 8279mg	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.

Source of Calories

Fat: 51.5%

Protein: 22.3%

Carbs: 26.2%