Tuscan Soup recipe

Tuscan Soup recipe

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  • Recipes
  • Dish type
  • Soup

Wonderful Italian soup with spicy sausage, spinach and potatoes. Perfect for a cold winter's evening.

Illinois, United States

2 people made this

IngredientsServes: 4

  • 1420 ml Chicken Stock
  • 225 g Small size Pasta
  • 1 large onion chopped
  • 275g spicy Italian sausage
  • 3 Large potatoes, cubed
  • 1 bunch fresh spinach, washed and chopped
  • 60 ml evaporated milk
  • Salt and pepper to taste
  • 1 clove garlic crushed

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Remove skin from sausage and crumble into frying pan. Add the garlic and chopped onion, and cook over medium heat until sausage is no longer pink.
  2. Place the cooked meat and onions, in a large pot; add stock, pasta and potatoes. Boil until potato and pasta is cooked.
  3. Add the spinach. Continue boiling until spinach is lightly cooked.
  4. Remove soup from heat, stir in evaporated milk, and season to taste.

Freezing tip

I usually cook at least a double batch and freeze the rest in individual size portions. I always freeze soup in plastic zip lock bags, lie flat on a baking tray until frozen. Once frozen remove from the tray and store in the freezer, upright in a plastic tub. A small tub usually holds around 10 portions of soup. Far less room than individual plastic storage containers.

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Reviews in English (0)

Tuscan tomato soup recipe

"This is cucina povera, a simple soup that I&rsquove been making for years. Right from the start, it was one of those things the kids loved to eat.

The secret to it lies in its slow simmer. When cooking anything with tomato, as my mother always says, you want it to lose its &ldquotomato-y&rdquo taste. By this she means that you must slowly cook out the tomatoes&rsquo acidity or tinniness, allowing their sweetness to emerge.

Make sure you get the best canned tomatoes you can."


  • 1.6 kg canned plum tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 small shallet, finely chopped (optional)
  • 3 cloves garlic, finely chopped
  • 12 fresh basil leaves, torn
  • 450 ml chicken stock, warm
  • 3.5 lbs canned plum tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 small shallet, finely chopped (optional)
  • 3 cloves garlic, finely chopped
  • 12 fresh basil leaves, torn
  • 15.8 fl oz chicken stock, warm
  • 3.5 lbs canned plum tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 small shallet, finely chopped (optional)
  • 3 cloves garlic, finely chopped
  • 12 fresh basil leaves, torn
  • 1.9 cups chicken stock, warm
  • 1 tbsp + 1 tsp extra virgin olive oil
  • 350 g dry Italian bread, cut into cubes
  • 1 tbsp + 1 tsp extra virgin olive oil
  • 12.3 oz dry Italian bread, cut into cubes
  • 1 tbsp + 1 tsp extra virgin olive oil
  • 12.3 oz dry Italian bread, cut into cubes


  • Cuisine: Italian
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 8


  1. For the soup, empty the tomatoes into a large bowl and crush them with your hands. Set aside.
  2. In a large pot, heat 3 tablespoons of the olive oil over medium-high heat. Add the onion, shallot, if using, and garlic, and cook until they begin to soften&mdashyou do not want them to color.
  3. Stir in the tomatoes and two-thirds of the basil leaves and bring the mixture to a boil. Add the chicken stock and return to a boil. Season with salt and pepper, reduce the heat to low and simmer, covered, for about 40 minutes.
  4. For the croutons, in a sauté pan, heat 1 tablespoon of the olive oil over medium heat. Working in batches so as not to crowd the pan, fry the bread cubes until golden brown, setting them aside as you go. When they&rsquore all done, drizzle them with the remaining 1 teaspoon olive oil.
  5. Serve the finished soup topped with the croutons and garnish with basil. Place the leftover croutons in a serving dish on the table for replenishing.

THE TUCCI TABLE by Stanley Tucci & Felicity Blunt with Kay Plunkett-Hogge is published by Orion Books as a hardback & eBook, priced £25/£12.99.

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Recipe: Delicious Tuscan Bean Soup

Hello everybody, welcome to our recipe site, if you’re looking for Tuscan Bean Soup recipe, look no further! We provide you only the best Tuscan Bean Soup recipe here. We also have wide variety of recipes to try.

Before you jump to Tuscan Bean Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for this. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get people to adopt a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically change their way of life. Contrary to that information, people can alter their eating habits for the better by implementing a couple of simple changes.

These better food options can be applied to other foods such as your cooking oils. Olive oil, for example, contain monounsaturated fats which are basically good fats that counter the effects of bad cholesterol. It also provides vitamin E which is beneficial for your skin, among other things. While you may already eat a great deal of fruits and leafy greens, you may want to consider how fresh they are. Organic foods are an excellent alternative and will reduce any possible exposure to deadly chemicals. Looking for a local supplier of fresh vegetables and fruits will give you the option of eating foods that still contain almost all of the nutrients which are usually lost when produce has been kept in storage before it is sold.

Obviously, it’s not at all hard to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to tuscan bean soup recipe. To cook tuscan bean soup you need 18 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Tuscan Bean Soup:

  1. Use 2 of large onions.
  2. Prepare 4 of celery sticks.
  3. Provide 2 tbsp of olive oil.
  4. You need 4 cloves of garlic (crushed).
  5. You need 3 of large carrots.
  6. Get 2 of heaped tsp smoked paprika.
  7. Use 5 sprigs of fresh thyme (leaves only).
  8. Take 4 sprigs of fresh rosemary (leaves only).
  9. You need 2 (400 g) of tins chopped tomatoes.
  10. Get 2 litres of vegetable stock.
  11. Prepare 2 (400 g) of tins flageolet beans (drained and rinsed).
  12. Provide 1 (400 g) of tin cannellini beans (drained and rinsed).
  13. Use of Small savoy cabbage.
  14. Provide of Salt.
  15. Take of Pepper.
  16. Get of Serve with.
  17. Get of Green pesto (or vegan alternative).
  18. Use of Crusty bread.

Steps to make Tuscan Bean Soup:

  1. Chop the onion and celery into small chunks. Put in a large stock pot with the oil, cover and cook over a low heat for 10 mins, until softened..
  2. Meanwhile, chop the carrot into small chunks. Then add to the pot with the crushed garlic, herbs and paprika and cook for 10 mins until the carrot is starting to soften..
  3. Meanwhile chop the cabbage, drain the beans and make the stock..
  4. Add the tomatoes and stock to the pan and bring to a simmer. Then add the beans and cabbage and cook for 20 mins..
  5. Serve with a spoon of green pesto and some crusty bread. Freeze some portions for future use..

If you find this Tuscan Bean Soup recipe helpful please share it to your good friends or family, thank you and good luck.

We Cracked Olive Garden's Most Popular Soup Recipe

Devoted Olive Garden customers are a special breed. They *freak out* over the menu's shrimp scampi, toasted ravioli, and bottomless salad (that dressing) and, as editors at Delish have recently discovered, soups. But one soup stands above the rest: the Zuppa Toscana.

The restaurant's regulars (and lots of Internet searches) also refer to this as Olive Garden's "sausage soup", "potato soup", or "Tuscan soup". Bottom line: People LOVE this friggin' soup. With a rich, savory broth and creamy texture, this soup seems to always hit the spot for customers.

When we set out to do a copycat version, we knew the main ingredients from eating it ourselves: kale, sausage, potatoes, bacon. Nailing down the broth was trickier, but I went with a blend of chicken broth, water, and heavy cream. Garlic and onion helped give it flavor, but there's nothing complicated about this soup. The key is to let it simmer low and slow for a while to let the potatoes break down and help make the broth nice and starchy. See for yourself how our stacks up against the favorite.

Tuscan White Bean Soup

At least 8 hours or the night before you make the soup, place the beans in a large bowl and add enough cold water to cover the beans by 2 inches. Refrigerate for at least 8 hours or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.

In a large (10-inch) pot or Dutch oven such as Le Creuset, heat ¼ cup of olive oil over medium heat, add the pancetta, and sauté for 4 to 5 minutes, until browned. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low for 10 minutes, stirring occasionally, until the vegetables are tender. Add the beans, 8 cups of the chicken stock, bay leaves, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour and 30 minutes, until the beans are tender. Stir occasionally, scraping the bottom of the pot. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 minutes. Add up to 2 more cups of chicken stock if the soup is too thick.

Reheat slowly, ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.


First, use 2 (14-ounce) cans of white cannellini beans. Drain the beans, reserving the liquid. Place 1 cup of the beans and ½ cup of the liquid into the bowl of a food processor fitted with the steel blade and puree. When ready to add the beans in the recipe, stir in the puree and add the remaining drained beans (discard the remaining liquid).

Second, use only 6 cups of chicken stock.

Third, simmer the soup for 45 minutes, rather than 1 hour and 30 minutes.

Notes: To reheat a second day, you’ll need to add some water, salt, and pepper.

Use bacon if you don't have pancetta.

Copyright 2020, Ina Garten, All Rights Reserved

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Get the Complete (Printable) Rustic Ribollito Recipe (Tuscan White Bean Soup) Below. Enjoy!

Taste, then salt and pepper as needed. Add extra parmesan cheese, if you like, and serve the Ribollita warm.

How do I use Kale?

Even if you don’t think you like kale, I urge you to try this soup. Finely chopping the kale first helps to create a less bitter bite– even my father-in-law who swears he hates kale, loves this soup.

Remove the stems, then stack the kale leaves on top of one another. Tightly roll, then thinly slice from the short end creating thin kale ribbons. From here, you can stack and cut in half widthwise or leave as is.

Creamy Tuscan Ravioli Soup

When I spotted this Tuscan Ravioli Soup recipe over at my friend Gina’s blog last winter, I knew I needed to make it immediately!

It starts with a creamy tomato base that’s loaded with Italian sausage and cheese ravioli. I changed up a few ingredients based on what I had on hand, and it was a huge hit.

Made this tonight – delicious! Super quick, super tasty. Definitely a recipe to repeat.

My whole family loved it, proclaiming it one of the best soups I’ve ever made! It’s become a staple on our menu during the fall and winter.

Of course, anything that features pasta is bound to be a hit in a houseful of hungry teenage boys. They hardly even noticed the spinach–which isn’t something they would normally eat.

And it’s so easy–you can have this creamy, filling soup on the table in about 30 minutes.

Nothing beats a warm bowl of soup on a chilly night, and this one is hearty enough that I know no one (not even my teenage boys) will leave the table hungry.

I have used this recipe several times. I found Tortellini to be a good sub for the ravioli. This soup is a family favorite!

This recipe does make a lot of soup, but it freezes well. And I don’t know about you, but I really love having leftovers for busy weeknights when I don’t have time to cook.


  • 2 Tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • 1 15 Ounce can cannellini beans, drained and rinsed
  • 1 15 Ounce can diced tomatoes
  • 1 Teaspoon fennel seeds
  • 1/4 Teaspoon thyme
  • 3-4 Cups vegetable broth or stock
  • 2 Cups kale, chopped
  • 5 vegetarian sausage links, chopped, preferably Morningstar Farms brand
  • Salt and pepper
  • Freshly grated Parmigiano-Reggiano (optional)

Reviews ( 22 )

It wasn't awful, but it wasn't worth making again. First off, forget that 15 minutes of prep. I used lacinato kale and the kale alone took 20 minutes to wash, devein, and chop. It would be shorter with escarole, but even then, there is no way this takes 15 minutes to throw together. All told, using only 1 lb. of kale, the whole thing took about an hour to prep, including cleaning as I went, which is something CL never figures into their time estimates. The soup itself was alright, but a bit bland. Most CL soups are bland, but this actually looked promising. Oh well, I guess CL can make even a promising soup end up severely lacking in flavor. In my case I even used a homemade veggie broth taken from seriouseats that is very flavorful and, IMO, kle is both tastier and more flavorful than escarole. The soup definitely needs more salt - maybe it would be better with the miso instead of the parmesan rind. At the very least I'd double the thyme sprigs and up the rosemary. Also, I looked at three DC area grocery stores for no-salt Great Northern beans and neither Whole Foods, Giant, or Safeway carried them.


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