Best Tuscan Sausage And Bean Soup Recipes

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
• Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
• Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP

Steps:

• Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.
• Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
• Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.

TUSCAN SAUSAGE AND BEAN SOUP

Steps:

• In a soup pot, brown sausage until no longer pink.
• Break up into small pieces while cooking.
• Drain off excess oil. Return to pot.
• In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
• In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
• NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
• Combine remaining ingredients.
• Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
• Serve with your favorite sides and red wine.
• Enjoy.

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

Steps:

• In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
• Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
• Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
• *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
• Optional: When about ready to serve, slice a baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.

BONNIE'S TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• 1. Put a small sauce pan on to boil water for the pasta. Add 2/3 cup to the boiling water. When it is done, drain and set aside.
• 2. Remove the sausage from the casings. Cut each sausage into one-inch pieces. Take each piece and roll into a meat ball.
• 3. Heat a large soup pot over medium heat for one minute, add the sausage balls and brown them. Remove and set aside. Saute the carrots in 1 tablespoon olive oil until soft, add the onions and garlic, cook two minutes, add the zuchinni, cook 1 minute more.
• 4. Add 4 cups of water to the pot. Add 5 teaspoons of beef granules to the last cup of water, stir to mix well and pour in the pot, stir gently.
• 5. Let soup simmer on low for 10 minutes. Add the pasta, the Classico pasta sauce, the wine and the whole bag of washed spinach. Simmer for 5 minutes.
• 6. Add the beans and cook 5 minutes more, or until heated through, stirring occasionally. Sprinkle with parmesan cheese and serve with crusty Italian Bread. Bon Appetite! Enjoy!
• 7. Cook's Tip: Salt and pepper to taste at the table. Hot sauce if desired. Ham may be substituted (1 cup) for the sausage, but we prefer the meatballs of sausage.

TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• Put a small sauce pan on to boil water for the pasta. Add 2/3 cup to the boiling water. When it is done, drain and set aside.
• Remove the sausage from the casings. Cut each sausage into one-inch pieces.
• Heat a large soup pot over medium heat for one minute, add the sausage and brown. Remove and set aside. Saute the carrots in 1 tablespoon olive oil until soft, add the onions and garlic, cook two minutes, add the zuchinni, cook 1 minute more
• Let soup simmer on low for 10 minutes. Add the pasta, the canned pasta sauce, the wine and the whole bag of washed spinach. Simmer for 5 minutes.