Tuscan Vegetable Soup with Italian Sausage

September 21, 2019

Tuscan Vegetable Soup with Italian Sausage

We're heading into soup season!

Tuscan Vegetable Soup with Italian Sausage

Enjoy this hearty soup as we move into the first days of autumn.


  • 1 15-ounce can cannellini beans
  • 1 tbsp. Well Seasoned Olive Oil*
  • ½ large onion
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 small zucchini
  • 1 clove garlic, minced
  • 1 tbsp. chopped fresh thyme leaves
  • 2 tsp. chopped fresh sage leaves
  • ½ tsp. salt*
  • ¼ tsp. pepper*
  • 32 ounces vegetable or chicken broth*
  • 1 x 14.5-ounce can diced tomatoes
  • 2 cups chopped spinach leaves
  • 1/3 cup freshly grated Parmesan*
  • 3 Italian sausage links, casing removed
    • *Available from Well Seasoned


  1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  2. Heat the oil in a large soup pot over medium-high heat. Add the sausage, onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  3. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Prep Time:

10 Minutes

Cook time: 20 Min

Photo credit: Juan J. Martínez from Valencia, España - https://commons.wikimedia.org/wiki/File:Fabada_en_cazuela_de_barro.jpg

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