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This Spicy Tuscan Sausage and Bean Soup is SO hearty and delicious. Packed with lots of veggies, sausage and beans, its sure to fill you up. This is a must have recipe for soup season. And don’t forget to serve with crusty bread for dipping!
Fact: soup season is the best season.
There is nothing quite like a hearty soup to fill you up. My husband argues that it is always soup season. I would also agree, however soup doesn’t quite hit the same spot when its in the middle of summer. But once those temps start to fall.. a delicious soup is one of the best ways to end the day.
This Spicy Tuscan Sausage and Bean Soup is SO easy and full of flavor. It has quickly become a family favorite over the years and one we have made for new mothers to fill them up and get all those much needed veggie packed vitamins.
What I love about this soup is how quickly it comes together and how versitile it is. You can easily switch out a vegetable for whatever you have on hand, or add in your favorites. Aside from how quick it is, its also cheap. With just a few on hand ingredients this soup can easily feed a family of 4 for two nights. It also frezzes very well, so you can make a big batch and freeze the other half to pull out on a night you just need a quick, hearty dinner. We love to freeze soups for those extra busy weekday nights.
One little detail that makes this Spicy Sausage Tuscan Bean Soup extra special is by partially blending half of the mixture at the end so that there is a nice balance of texture, thickness and flavor. Using an immersion blender definitely levels this soup up to the next level! I highly recmmend not skipping that step.
If you make this recipe I would love to hear how it turns out! Happy soup season!
If you make this, be sure to tag #butternutandsageblog on Instagram!
Recipe
Spicy Tuscan Sausage and Bean Soup "
Ingredients
- 16 oz mild or spicy Italian sausage
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 medium zucchinis, diced
- 2 stalks celery, diced
- 4 large carrots, peeled and diced
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- 6 cups chicken broth
- ¼ cup red wine
- 2 14 oz cans diced tomatoes with juices
- 3 cups chopped kale, ribs removed
- 1 tablespoon white sugar
- salt and pepper to taste
- freshly grated parmesan for serving
Instructions
- In a medium pan over medium high heat, cook the sausage until browned and cooked through, breaking it up as it cooks. Drain and set aside.
- In a large soup pot or dutch oven, add the olive oil over medium high heat. Add the diced onion, and cook until the onion begins to soften, about 5 minutes.
- Next add the carrots, celery and zucchini and minced garlic. Saute for 5 minutes. Season the veggies with the oregano, basil, garlic powder and a few grinds of pepper and salt.
- Add the chicken broth, red wine, drained beans and the tomatoes with their juices. Bring to a gentle boil and then turn the heat down to a low and add the kale. Simmer for 15 minutes.
- Using an immersion blender (or a regular blender), partially puree the soup, leaving about half of the veggies whole for texture. Add the sausage. Season with the sugar, salt, pepper (and extra garlic powder if desired) to taste. Serve with freshly grated parmesan cheese and crusty bread for dipping. Enjoy!
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