Tuscan Sausage Soup

Makes 5 Servings


  • 1 + 1/2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, thinly sliced
  • 1 tablespoon fresh rosemary, minced 
  • pinch of kosher salt
  • 2 tablespoons tomato paste
  • 2 large garlic cloves, minced
  • 5 cups reduced sodium chicken broth
  • 1 parmesan rind (1-by-3 inches; optional)
  • 30oz canned white beans, drained and rinsed
  • 6oz kale, ribs removed and chopped
  • 1 pound ground hot Italian sausage, rolled into bite-size meatballs
  • 2 tablespoons cider vinegar
  • freshly ground black pepper
  • optional: top with additional parmesan and ground black pepper


  1. Heat 1 tablespoon of the oil in a 4-5 quart pot over medium heat. 
  2. Add the onion, carrot, celery, rosemary, and a generous couple pinches of salt. Cook, stirring occasionally, until vegetables begin to soften (about 6 minutes). 
  3. Add the tomato paste and garlic. Cook until fragrant (less than 1 minute). 
  4. Immediately add the broth, and parmesan rind. Bring to a boil, reduce heat to medium low, and simmer until the vegetables are tender (about 15 minutes).
  5. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-low heat. 
  6. Add the sausage meatballs, cook for 5 minutes then flip and cook an additional 5 minutes. Drain any excess oil or fat.
  7. Add kale, meatballs and beans. Cook for 4 more minutes. 
  8. Stir cider vinegar into soup.
  9. Ladle into bowls and garnish with grated parmesan and freshly ground black pepper.

Thanks to the original recipe found here.


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