Tuscan Soup

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I am such a huge soup fan. I love when September hits and its time to make all the soups, stews and chilis! This Tuscan Soup is great for the cold weather but can be perfect even when its still warm out!

I spent a little while looking for a soup recipe one day and came across a few Tuscan ones. They all looked great but weren’t fully doing it for me. So I took some tips from this one and that one and added my own flare and this puppy was born!

I don’t know about you but when I feed my family soup I feel like I’m making them starve. It’s a silly thought because there’s just as much protein, veggies and carbs as a plate of food but for some reason ‘soup’ seems light. This soup is not light though, and in a good way. It is hearty and filling and citrusy and oh so good!

The blending of this with the immersion blender is key. It makes it a little creamier and thicker while still leaving chunks of the vegetables. You can blend the whole thing till smooth and then wilt in the kale and add the sausage or choose to not blend it at all. Up to you!

The fresh squeezed lemon on top at the end is where the magic happens. It adds a pop of citrus brightening the whole dish and making each other flavor deeper. Don’t skip this! You can even slice up the lemon and let it simmer within the soup.

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Tuscan Soup

A hearty, creamy and filling take on a traditional tuscan soup.
Course Soup
Cook Time 30 minutes

Equipment

  • Immersion Blender

Ingredients

  • 6 italian sausage links removed from the casing
  • 1 white onion diced
  • 3 large carrots peeled and diced
  • 2 large cloves garlic minced
  • 1 14.5 oz can fire roasted tomatoes
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 box chicken broth
  • 1 1/2 cups nut pods
  • 1 bag mini potatoes
  • 1 lemon

Instructions

  • Remove sausage from casing. In large pot, crumble sausage and cook through. Remove from pot.
  • add 2 tbsp olive oil. Sauté onion and carrots till soft. Add minced garlic. cook for 4 minutes.
  • Add can of fire roasted tomatoes, thyme, rosemary, salt and pepper. Simmer for 2 minutes.
  • Add chicken stock and nut pods and potatoes. bring to a boil and simmer till potatoes are fork tender.
  • With an immersion blender, blend soup to desired thickness. You can skip this step, blend soup completely, or blend half way still leaving bits of onion, carrots and potato.
  • Wilt in kale, add back sausage and juice one lemon over top.
  • Stir and serve!