Spicy Tuscan Sausage and Bean Soup "

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!

5 from 1 vote

Course: Main Course, Soup

Cuisine: American, Italian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

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!