A Rustic Tuscan Style Sausage Soup Food

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



Rustic Tuscan-Style Sausage, White Bean, and Kale Soup image

Provided by Chris Cockren

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 ounce)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
64 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

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.
  • When about ready to serve, slice 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.
  • Divide soup among bowls and top with a few slices of cheesy baguette.

Nutrition Facts : ServingSize 6-8

ALMOST TUSCAN SAUSAGE AND KALE SOUP



Almost Tuscan Sausage and Kale Soup image

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Provided by KDC860

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
2 cloves garlic, crushed
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper, or to taste
1 pound bulk hot Italian sausage, removed from casings and crumbled
½ teaspoon chopped fresh basil
¼ teaspoon smoked paprika
6 cups low-sodium chicken broth
4 cups chopped kale
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup peeled and chopped yellow potatoes, or more to taste

Steps:

  • Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
  • Mix sausage, basil, and paprika together in a bowl.
  • Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 24.8 g, Cholesterol 33.8 mg, Fat 17.6 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 909.9 mg, Sugar 2.4 g

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)



Rustic Tuscan-Style Sausage, White Bean & Kale Soup Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 13

2 tablespoons olive oil
1 pound Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15-ounce) cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 ounce good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

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 to 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. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

TUSCAN SAUSAGE SOUP



Tuscan Sausage Soup image

When you don't know what's for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that's loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you've got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

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

Steps:

  • Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
  • Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
  • Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
  • Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
  • Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1080 mg, Sugar 5 g, TransFat 0 g

RUSTIC CABBAGE AND SAUSAGE SOUP



Rustic Cabbage and Sausage Soup image

Easy and delicious rustic Italian-flavored cabbage soup.

Provided by mkhurt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

Steps:

  • Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  • Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g

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