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Tuscan Sausage Soup

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Tuscan Sausage Soup
  • Prep 35 min
  • Total 60 min
  • Servings 8
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When you don’t know what’s for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that’s loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you’ve got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.
By Betty Crocker Kitchens
Updated Nov 22, 2019

Ingredients

  • 1 lb Italian ground pork sausage
  • 1 cup chopped onions
  • 1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
  • 1 tablespoon finely chopped garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
  • 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf
  • 3/4 cup (3 oz) small ring pasta, such as ditalini
  • 3 cups baby spinach, coarsely chopped
  • 1 tablespoon olive oil
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup grated Parmesan cheese
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
  • 2
    Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
  • 3
    Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
  • 4
    Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
  • 5
    Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

Tips from the Betty Crocker Kitchens

  • tip 1
    In the cold months, we can’t get enough soup, particularly hearty soups with plenty of veggies in the mix. With 3 cups of spinach, a can of Muir Glen™ fire roasted diced tomatoes, onions and carrots, it’s the easiest way we know to get everyone to eat their vegetables. After all, there’s pasta and sausage in the mix, and the topping of buttery bread crumbs and Parm doesn’t hurt either. Keep this recipe on hand for a night when you’ve got a crowd to feed or a bunch of veggies to use up! We predict it’s about to become a new family fave.
  • tip 2
    Leftovers aren’t a problem with this recipe, as the soup freezes beautifully.
  • tip 3
    Ditalini pasta is a short tubular pasta that is sometimes labeled as ring pasta. Orzo or small elbow-shaped pasta are both good substitutes if ditalini isn’t available.
  • tip 4
    The simple finishes of Parmesan and toasted Progresso™ panko bread crumbs make this soup an instant family favorite.

Nutrition

340 Calories, 15g Total Fat, 18g Protein, 33g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
340
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
30mg
9%
Sodium
1080mg
45%
Potassium
480mg
14%
Total Carbohydrate
33g
11%
Dietary Fiber
4g
18%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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