tuscan soup

This healthy, hearty soup needs to be in your fall dinner line-up.

Tuscan Tortellini Soup

olive oil

yellow onion, chopped

chicken sausage links,

garlic,

(28-0z.) can crushed tomatoes

c. Swanson Chicken Broth

red pepper flakes

Kosher salt

black pepper

refrigerated cheese tortellini

(15-oz.) can white beans, drained

baby spinach

Parmesan,

Great recipe, made the original and tasted awesome. For a creamy, less acidic soup for my fellow heartburn brothers, adding some heavy cream makes it just as good but also a lot more rich

Love this recipe! It’s so tasty, like autumn/winter season in a bowl I swear. Very comforting. Plus it’s super easy and quick, every time I’ve made it it comes out amazing as if I’ve spent hours on it, very consistent recipe. It will be a forever staple in our house! Thanks for this delish-ness

Great soup. Flavorful. I used chicken andouille sausage as well as dried oregano and rosemary. About a teaspoon each.

I followed the recipe but used Swanson Handcrafted chicken broth. My whole family loved it. I will cut the amount of crushed red pepper next time. It was a bit too spiced with the heartburn issues I have.

This was great! Very tasty and super easy!

This recipe is wonderful! It is now one of my go to meals and family loves it!
I add ground sausage in addition to the links and an 8 oz. bag of spinach

Loved it used hot italian sausage instead and added green onions

This was so good. Followed the recipe exactly. I love that there is such a limited amount of ingredients so I dont have to buy a bunch of stuff that I dont use!! This is one of my new favorites.

Wow, is this a great soup!  I didn't alter much with the recipe.  I used a little less broth because I cooked the tortellini separately - I used 4 cups instead of 6.  I added a bit of parsley and basil but other than that, i just followed the directions.  Definitely be adding this to the dinner rotation!

This is one of my favorite recipes to make in the fall. I use hot Italian turkey sausage (the whole 1.25 lbs), a thing of frozen torts from Costco, and the whole 8 cups of chicken broth and it comes out great. If I use just 6 cups, it’s more stewy, which I also like.  I love the idea of throwing in a Parm rind next time. 

Big favorite for myself and my partner

https://streaming.hearstdigitalstudios.com/d17be117-a547-4c92-9321-772e09fe5e86/video_rover_16x9_1080p_hd_1536604812_36229.mp4

You'll Be Making Tuscan Tortellini Soup All Fall

Ribollita, a hearty Tuscan vegetable soup made with cannellini beans, cavolo nero, bread, potatoes and garlic it's packed full of nutrition and flavour. A great recipe for chilly winter evenings!

Ribollita - Tuscan Vegetable Soup

cannellini beans

rosemary

sage leaves

garlic

carrot

white onion

celery

leek (sliced)

lb (500 grams) cavolo nero

potatoes

270 grams canned chopped tomatoes

litre vegetable stock

oz (200 grams) crusty bread

First, soak the dried cannellini beans in cold water for at least 12 hours (ideally 24 hours).

Once the beans have soaked, drain them and add them to a pot with 3 peeled garlic cloves, two sprigs of rosemary and 5 sage leaves. Cover the beans with 4 cups/1 litre water and place on a low heat, covered. *see notes if using pre-cooked cannellini beans.

Let the beans simmer gently for 2 hours then remove the beans with a slotted spoon and place in a separate bowl and discard the rosemary and sage. Keep the bean cooking liquid, this will act as your stock for the soup.

Finely chop the carrot, onion and celery and add to a large pot with the olive oil. Saute gently until soft then add the potato (peeled and cubed) and the leek, continue to cook until the leek has softened.

Add the bean cooking liquid, vegetable stock and canned chopped tomatoes along with a good pinch of salt and pepper, simmer gently for 40 minutes.

Now add the roughly chopped cavolo nero and cannellini beans, simmer covered for 20 minutes then add the chopped bread. Simmer gently for another 10 minutes then serve.

A vegetarian meal-in-one, this Tuscan Kale and Lentil Soup will keep you full for hours while also nourishing your body with plants! The perfect comforting bowl for a winter weeknight dinner or easy lunch.

Tuscan Kale and Lentil Soup

yellow onion, diced

celery stalks, chopped

garlic cloves,

potato

red split lentils

vegetable broth

28 oz can diced tomatoes

Italian seasoning

tsp sea salt

tsp black pepper

kale

tsp red wine vinegar

Add olive oil to a large stock pot and bring to medium heat.

Add in onion and cook for 3-5 mins or until translucent.

Add in celery and garlic and cook for 2 more mins.

Top with vegetable broth and diced tomatoes.

Stir in spices and salt and pepper and bring to a boil.

Lower heat to a simmer and cook for 40 mins.

Stir in kale and red wine vinegar and cook for 5 more mins or until kale has wilted.

Keep for up to 1 week in an airtight container or freeze for up to 6 months.

I’ve made this several times and even my carnivore husband really likes it. But I decreased tomatoes by half and doubled the spices. I also have used vegan protein vegetable broth which gives it a creamy looking broth.

Delicious … will definitely make again.

I’ve made this recipe over and over again over the past two years! Have made it over the stove, in a slow cooker (low setting for 6 hours) and now in an instant pot (manual high pressure for 5 min, manual release after 5 min)! Will sometimes swap out kale for spinach and also add white potatoes. My husband loves it and so does my toddler! Easy, delicious and nutritious! :)

Great little recipe.  I'm sure you could make tweaks here and there and find your perfect blend, also.  In fact, I had some meatballs from last night's dinner I could have easily dropped in, or a rind of cheese, or switch out the tomato for potato... endless variations are possible.  I made 1 or 2 changes after reading the comments:  afraid it will be too sweet?  

OK sure, I'll try the 1/2 each sweet potato/russet potato... Thoughts: the bites with the sweet potato were sweet, but I definitely do not think the taste of the soup would be too sweet with 100% sweet potato!  

OK sure, I'll try it in the Instant Pot.... Thoughts: 5 minutes were not enough with plain lentils (I didn't have the split red on hand).  Maybe all lentils are not alike.  Put it in for 10 minutes instead if you're like me, too lazy to soak.  Didn't mean to hijack this comment section about the lentils.  

One think I would edit for CLARITY is where you said "split red lentils (uncooked)" maybe you could switch that to "dried split red lentils." I had to read that twice.

One of the best soups I've ever made. Also, it's THE new crowd-pleaser soup in our family. Better make a lot so there's leftovers for everyone's lunch.

This delicious soup, made popular by Olive Garden, features bacon, kale, beans, rustic potatoes, and flavorful sausage in a rich and lightly creamy chicken broth. This copycat soup recipe is easy. Everything is made in one pot!

Zuppa Toscana "Tuscan Soup"

oz bacon ((about 8 slices), chopped)

oz breakfast sausage

tsp tsp cayenne pepper (more

onion (diced)

tbsp minced garlic

chicken broth

chicken bullion (to tastes)

kale, (chopped w/ stems removed)

navy beans, (drained and rinsed (optional))

half and half (more or less to taste)

Rinse but don&#39;t peel potatoes. Poke with a fork several times each and place in the microwave. Cook for 9-12 minutes or until potatoes are softened on all sides. (I use a clean dish towel to lightly squeeze and check them since they are hot). Chop cooked potatoes into bite-sized pieces and set aside.

While potatoes are in the microwave, chop and cook bacon in a large dutch oven over high heat for 10 minutes or until edges are crispy. When done, scoop out cooked bacon pieces and set aside on a plate or in a bowl. Drain excess bacon fat and return unwashed pot to stove. Keep heat on high.

Add sausage to dutch oven along with cayenne pepper and diced onion. Cook for 5 minutes, stirring every minute or so. Add minced garlic then cook for an additional minute or until sausage is browned.

Add cooked bacon to pot along with potatoes, chicken broth, chicken bullion, kale and drained navy beans. Bring to a boil.

Once boiling, stir in half and half. Then remove from heat and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1649246729/mc4x9n1xmgia3llnv183.mp4

If you're looking for an easy zuppa toscanana soup recipe inspired by Olive Garden's Zuppa Toscana soup, here it is. Make this soup at home! Everything is cooked in one pot. This creamy and hearty soup is made with healthy kale, potatoes, beans, Italian sausage, and bacon in chicken broth. Add cayenne pepper to taste to make it a little spicy or mild. Great for dinner or lunch.

How to Make One-pot Zuppa Toscana

Introducing a comforting and flavorful soup recipe, perfect for any occasion: Tuscan Soup. This recipe combines savory bacon, spicy Italian sausage, fragrant garlic, tender cannellini beans, and a touch of cream, making it a hearty and satisfying meal. It&#039;s easy to make and versatile; you can adjust the spice level by using mild or hot Italian sausage. To finish it off, sprinkle on some Parmesan cheese and a touch of parsley, that will add an extra layer of flavor. Perfect for a cozy night in or a dinner party, this soup is a symphony of bold and rich flavors that will leave your taste buds wanting more. Give it a try, and it will quickly become a family favorite!

Tuscan Soup

tomatoes

bacon ((5 oz.))

onion carrots

Italian sausage (hot

Fine sea salt & pepper

garlic ((3 cloves))

white flour

(15.5 oz.) white cannellini beans, (drained and rinsed)

carton (32 oz.) chicken broth ((4 cups))

baby spinach, (coarsely chopped)

heavy whipping cream

Optional,

BACON: In a large, cast iron pot, heat 2 tsp of the oil from the sun-dried tomato jar over medium-high heat. Add diced bacon and cook until browned and crisp. Remove with a slotted spoon and set aside on a paper-towel-lined plate, leaving the grease in the pot.

ONION, CARROTS AND SAUSAGE: Add diced onion and carrots to the pot and sauté for 3 minutes. Press to the edges of the pan. Add Italian sausage to the center of the pan and season with salt &amp; pepper (I add 3/4 tsp salt and 1/2 tsp pepper). Let the sausage sear and then break apart and crumble, browning through. Once browned, add in the sun-dried tomatoes, garlic, and Italian seasoning. Mix through. Sprinkle flour on top and mix through, cooking for 1 full minute while stirring constantly.

SIMMER: Add the drained beans and chicken broth to the pot. Bring to a boil, and then reduce the heat to medium low. Cover with a lid and cook for 10 minutes. Remove the lid and give the soup a good stir. Add coarsely chopped spinach and heavy cream. Stir until the spinach is wilted.

SERVE: Taste and adjust seasoning as needed. Ladle into bowls and top with reserved bacon. Garnish with Parmesan cheese and fresh parsley, if desired. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677097780/fakw9ylhfsqf1hbvtr0t.mp4

Introducing a comforting and flavorful soup recipe, perfect for any occasion: Tuscan Soup. This recipe combines savory bacon, spicy Italian sausage, fragrant garlic, tender cannellini beans, and a touch of cream to create a hearty and satisfying meal. It's easy to make and versatile, and you can adjust the spice level by using mild or hot sausage. To add an extra layer of flavor, sprinkle on some Parmesan cheese and a touch of parsley. Perfect for a cozy night in or a dinner party, this soup is a symphony of bold and rich flavors that will leave your taste buds wanting more. Give it a try, and it will quickly become a family favorite!

Recipe video above. My (current) favourite chicken soup - utterly divine! Creamy broth, juicy little bits of chicken, pasta (I used small shells), swirls of spinach and a sprinkling of sun dried tomato which I use instead of the usual croutons. Easy, one pot, quick to make, and great for making ahead.I call it &quot;Tuscan&quot; because to me it has Tuscan vibes, so christened it as such with a cute name. But no, it&#39;s not authentic - and that&#39;s ok! It&#39;s still delicious. :)

Creamy Tuscan Chicken Soup

500 g/1 lb chicken thighs (, skinless boneless (Note 1

salt and pepper

/ 2 tbsp unsalted butter

onion (, finely chopped)

garlic (, minced)

celery stems (, finely sliced (sub 2 carrots))

chardonnay

chicken stock/broth (, low sodium)

water

tsp cooking/kosher salt

grams/8

(tightly packed) parmesan, (finely grated

thickened/heavy cream ((Note 5 for milk sub))

baby spinach (, chopped kale or similar)

tomato

tsp cornflour/cornstarch mixed with 2 tsp water

Cook outside of chicken - Sprinkle each side with the salt and pepper. Melt butter in a large pot over medium high heat. Once foamy, place the chicken in and cook the first side for 3 minutes or until light golden, then the other side for 2 minutes - it&#39;s fine if the inside is still raw, it cooks more later. Remove onto a plate.

Soup flavour base - Turn the stove down to medium low. Add garlic, onion and celery into the same pot then cook for 3 minutes or until the onion is softened.

Deglaze - Turn up to high, add wine, stir, then let it simmer until the wine reduces by half.

Broth &amp; pasta - Add stock/broth, water, salt and pepper. Bring to a boil then add the pasta. Cook for the time per the pasta packet directions (~10 minutes), stirring every now and then so the pasta doesn&#39;t stick to the base of the pot.

Add chicken partway - While the pasta is cooking, chop the chicken into 1.5cm / 1/2&quot; pieces then add into the pot to finish cooking.

Finish soup - Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted. Stir in the cornflour-water mixture, cream and spinach. Stir for a minute until spinach is wilted and soup thickens slightly.

Serve - Ladle into bowls. Sprinkle with sun dried tomato strips (and a bit of oil looks nice for finishing). Eat!

Storing - Separate pasta from soup so it doesn&#39;t bloat, refrigerate both. Just scoop out with slotted spoon. (Note 6)

This white bean and kale soup is vegan, easy to prepare in just 20 minutes, creamy and absolutely delicious! This is my version of the well-known Tuscan white bean soup. This hearty soup is perfect for a busy weeknight dinner.

Vegan White Bean and Kale Soup

onion,

carrots,

celery, diced

bay leaves

(1 litre) vegetable stock

white beans

(55 grams) chopped kale

miso paste

lemon juice

Salt and pepper,

parsley,

Heat the olive oil in a medium-sized pot...

Heat the olive oil in a medium-sized pot over medium heat. Add the sliced garlic and fry, stirring, until golden brown. Remove to a plate and set aside.

Add the onion to the oil and fry...

Add the onion to the oil and fry until transparent. Then add the carrots, celery, bay leaves and rosemary stems and fry for a couple of minutes until the vegetables are slightly softened.

Add the stock and beans, bring to a...

Add the stock and beans, bring to a boil then reduce to a simmer. Use an immersion blender to blend some of the beans, being careful to avoid the bay and rosemary, until you reach the consistency you want. Add the chopped rosemary leaves and kale (or other winter green), cover the pot and simmer until the kale is soft.

Remove the pot from the heat, ladle about...

Remove the pot from the heat, ladle about half a cup of the soup into a bowl and add the miso paste. Stir well to dissolve then add it back into the soup along with the lemon juice. Taste and add salt and pepper, the quantity will depend on how salty your stock and miso paste are – I didn’t add any to mine.

Remove the bay and rosemary stems and serve,...

Remove the bay and rosemary stems and serve, garnished with the reserved crispy fried garlic and fresh parsley.

Italian Ribollita soup is a creamy, healthy, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in.

Tuscan Ribollita Soup

Olive oil

onion (200 grams finely chopped)

chopped)

½ tsp dried thyme

carrot (150 grams finely chopped)

celery (100 grams sticks finely chopped)

600 ml vegetable stock (plus extra water if required)

thyme

cannellini beans (240 grams drained)

g black kale or cabbage

Sea salt (black pepper and extra parmesan to season)

Ciabatta bread

Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.

After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for 2-3 minutes.

Next transfer 1/3 of the soup to a blender and blend until smooth. Pour the smooth part of the soup back in the chunky soup and mix well. Stir in the black kale. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.

Remove the lid, season with sea salt, black pepper and parmesan, then serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1601595001/pvykfpcsodsf5sekxyxq.mp4

This Tuscan vegan gnocchi soup is cozy, easy to make and perfect for a simple weeknight dinner.  It&#039;s ready in about 30 minutes and made with simple, wholesome ingredients you probably already have on hand!

Tuscan Vegan Gnocchi Soup

potato gnocchi (I used Delallo gluten free)

onion

carrots

celery (diced)

white wine

tomato paste

oregano

tapioca starch

kale or spinach

cook gnocchi

Bring a pot of water to a boil and cook gnocchi according to package instructions. Set aside.

dice onion

Add the olive oil and diced onion to a large pot.

saute

Saute for 5-7 minutes or until it starts to brown.

Top 11 tuscan soup recipes from across the web

The most viewed tuscan soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tuscan Tortellini Soup

Ribollita - Tuscan Vegetable Soup

Tuscan Kale and Lentil Soup

Zuppa Toscana "Tuscan Soup"

Tuscan Soup

Creamy Tuscan Chicken Soup

Vegan White Bean and Kale Soup

Tuscan Ribollita Soup

Tuscan Vegan Gnocchi Soup

Tuscan Pancotto

Creamy Tuscan White Bean Soup (Vega...

Top 11 tuscan soup recipes from across the web

The most viewed tuscan soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Tortellini Soup

Ribollita - Tuscan Vegetable Soup

Tuscan Kale and Lentil Soup

Zuppa Toscana "Tuscan Soup"

Tuscan Soup

Creamy Tuscan Chicken Soup

Vegan White Bean and Kale Soup

Tuscan Ribollita Soup

Tuscan Vegan Gnocchi Soup

Tuscan Pancotto

Creamy Tuscan White Bean Soup (Vega...

The most viewed tuscan soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine