A Taste of Tuscany Soup

A Taste Of Tuscany Soup Recipe

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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

How to Make A Taste of Tuscany Soup


  • 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).

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About A Taste of Tuscany Soup

Other Tag: Healthy