A Taste Of Tuscany Soup Recipe

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A Taste of Tuscany Soup



I was in the mood for a Minestrone-type soup today, and had a few things to use up.

★★★★★ 2 votes
2 Hr
4 Hr


1 stick
butter or
1/2 c
olive oil, extra virgin
carrots, chopped
celery stalks, chopped
large onion
2-3 clove
garlic, minced
medium red tomatoes, seeded and diced
3 c
water/ stock
package of italian sausage
russet potatoes, cubed into 1/2in cubes
box of small pasta shells
3/4 c
italian mix cheese
1 tsp
basil, dried
1 tsp
oregano, dried
1 Tbsp
parsley flakes, dried
1 tsp
sea salt (to taste)
1/2 tsp
red pepper flakes (optional)
1 can(s)
red beans or kidney beans


1Mince or chop in a food processor as finely as possible, the Onions, Carrot and Celery.
2In a 10in Skillet over low to medium heat, melt butter, gradually adding in your carrots, celery, and onion.
3Simmer onions, celery and onion mixture in the butter about 5 minutes until the flavors marry.
4Transfer contents of skillet to large saucepan or stockpot. Add Minced Garlic. Simmer on low heat.
5In 10 in Skillet, simmer Tomatoes until about half the juice cooks off. Add to Stockpot.
6Add Water or Stock (either Chicken or Vegetable work well in this soup) and continue to simmer.
7In 10 in Skillet, brown Sausage (Note: you can use more sausage, 1/2 package was what I had on hand.) Add to Stockpot, continuing to simmer.
8Allow Stockpot to Simmer on low heat for about 2 hours, stirring occasionally.
9Add Potatoes, and Cheese, and raise the temperature to Medium (just below a boil)
Cook until potatoes are still firm, but no longer raw (this depends mostly on how large you cut them, mine take about 4-5 minutes)
10Return to a simmer, add spices, beans, and pasta shells. Simmer until shells are al dente.
11Enjoy with (or without) a Hunk of hot crusty Italian Bread).

About this Recipe

Other Tag: Healthy