adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tuscan Sausage Soup
Tuscan Sausage Soup
0 Likes
Prep Time:
35 minutes
Total Time:
1 hour
Indulge in a hearty Tuscan Sausage Soup bursting with Italian flavors. A savory tomato broth filled with Italian sausage, veggies, cannellini beans, pasta, topped with toasted breadcrumbs and Parmesan. Perfect for a satisfying meal.
Ingredients:
  • 1 lb Italian ground pork sausage
  • 1 cup chopped onions
  • 1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
  • 1 tablespoon finely chopped garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
  • 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf
  • 3/4 cup (3 oz) small ring pasta, such as ditalini
  • 3 cups baby spinach, coarsely chopped
  • 1 tablespoon olive oil
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup grated Parmesan cheese
Instructions:
  • In a 5-quart Dutch oven over medium-high heat, cook sausage, onions, and carrot for 8-10 minutes, stirring occasionally until the sausage is no longer pink. Stir in garlic and pepper flakes, and cook for an additional 1-2 minutes until the garlic is fragrant.
  • Combine broth, beans, tomatoes, oregano, and bay leaf in a pot. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Add pasta and continue simmering for 8 to 9 minutes until pasta is tender. Remove and discard the bay leaf before serving.
  • Add the spinach and mix gently, then cover the pot and take it off the heat. Allow it to sit for 5 minutes before giving it a final stir.
  • In an 8-inch nonstick skillet over medium heat, warm oil. Add bread crumbs and cook, stirring, for 2 to 3 minutes until they're toasted and golden brown. Remove from heat.
  • Ladle soup into individual bowls and top each with cheese and crunchy toasted bread crumbs.

Similar Recipes