Looking for a comforting and flavorful meal that’s both satisfying and simple to prepare?
This Italian Tuscan Bean and Chicken Sausage Soup is your answer.
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Packed with tender chunks of chicken sausage, fresh vegetables, and hearty beans, this easy-to-make soup is perfect for a cozy dinner.
With the added richness of red wine and a sprinkle of Pecorino Romano cheese, it’s a bowl of pure comfort and deliciousness.
Ingredients
- ¾ pound Italian chicken sausage links (remove casings and cut into
- ¼-inch pieces)
- 1 onion, chopped
- 1 yellow squash, sliced
- 2 cloves garlic, pressed
- 1 (32-ounce) carton chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (15-ounce) can Italian-style diced tomatoes
- 2 cups baby spinach leaves
- ⅓ cup red wine
- 1 teaspoon Italian seasoning
- 3 tablespoons grated Pecorino Romano cheese
Instructions
Step 1: Cook the Sausage
- Heat a large pot over medium-high heat.
- Add the sausage pieces and cook until they are browned and cooked through, about 5 to 7 minutes.
- Once cooked, drain the grease from the pot and discard.
Step 2: Sauté the Vegetables
- Add the chopped onion to the pot with the sausage.
- Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
- Stir in the sliced squash and pressed garlic.
- Continue cooking for about 1 more minute, until the garlic becomes fragrant.
Step 3: Add the Broth and Beans
- Pour the chicken broth into the pot, followed by the drained beans and diced tomatoes.
- Stir everything together.
- Add the baby spinach leaves, red wine, and Italian seasoning.
- Bring the soup to a gentle simmer and let it cook for about 15 minutes, or until everything is hot and flavors meld together.
Step 4: Serve and Garnish
- Ladle the soup into bowls.
- Top each bowl with a sprinkle of grated Pecorino Romano cheese for an extra touch of flavor.
FAQs
Can I use a different type of sausage?
Absolutely! While Italian chicken sausage is used in this recipe, you can substitute with other types of sausage like turkey, pork, or even a vegetarian sausage if you prefer.
What can I use instead of chicken broth?
You can use vegetable broth or beef broth if you prefer. For a lower-sodium option, choose a low-sodium broth.
Easy Italian Tuscan Bean and Chicken Sausage Soup
Ingredients
- ¾ pound Italian chicken sausage links (remove casings and cut into ¼-inch pieces)
- 1 onion chopped
- 1 yellow squash sliced
- 2 cloves garlic pressed
- 1 carton chicken broth (32-ounce)
- 2 cans white beans (15-ounce), drained and rinsed
- 1 can Italian-style diced tomatoes (15-ounce)
- 2 cups baby spinach leaves
- ⅓ cup red wine
- 1 tsp Italian seasoning
- 3 tbsp Pecorino Romano cheese grated
Instructions
Cook the Sausage
- Heat a large pot over medium-high heat.Add the sausage pieces and cook until they are browned and cooked through, about 5 to 7 minutes.Once cooked, drain the grease from the pot and discard.
Sauté the Vegetables
- Add the chopped onion to the pot with the sausage.Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.Stir in the sliced squash and pressed garlic.Continue cooking for about 1 more minute, until the garlic becomes fragrant.
Add the Broth and Beans
- Pour the chicken broth into the pot, followed by the drained beans and diced tomatoes.Stir everything together.Add the baby spinach leaves, red wine, and Italian seasoning.Bring the soup to a gentle simmer and let it cook for about 15 minutes, or until everything is hot and flavors meld together.
Serve and Garnish
- Ladle the soup into bowls.Top each bowl with a sprinkle of grated Pecorino Romano cheese for an extra touch of flavor.
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Just tried this soup recipe and wow, it’s so hearty and flavorful! Thanks, Sandra, for sharing. 😊
can i use veggie sausage in this, Sandra? got a veg at home lol
I’ve used veggie sausages before and it comes out great!
i always throw in extra chili flakes, makes it just right for me, not enough spice in the original recipe for my taste
cooking this soup was like creating a symphony in my pot, though my symphony needed more garlic, lol
If I were cooking this in the middle ages, I’d definitely need a fire-breathing dragon to simmer this magical potion!
Looks good, but is there a way to make it in less time?
I swapped tomatoes for bell peppers coz i ran out, still turned out pretty good.