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Tuscan Sausage Soup

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Tuscan Sausage Soup
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  • Prep 35 min
  • Total 60 min
  • Servings 8
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If you want a rich, satisfying dinner, try making this Tuscan Sausage Soup recipe! A brothy tomato base is loaded with rich Italian sausage, sweet vegetables, tender cannellini beans and just the right amount of pasta. Top off this Tuscan Sausage Soup with a handful of toasted breadcrumbs and a sprinkling of Parmesan cheese, and you’ve got the perfect meal!
By Betty Crocker Kitchens
Updated Dec 5, 2022

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 colder months, we can’t get enough of this hearty vegetable-filled Tuscan Sausage Soup recipe. With 3 cups of spinach, plus onions, carrots and a can of Muir Glen™ organic fire roasted diced tomatoes, getting everyone to eat their vegetables has never been easier. After all, there’s pasta and sausage in the mix, and the delicious buttery bread crumbs and Parmesan don'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!
  • tip 2
    This soup can easily be frozen, making leftovers a breeze.
  • tip 3
    Ditalini pasta, sometimes called ring pasta, is a short, tubular pasta noodle. If you don't have ditalini on hand, you can substitute orzo or small elbow-shaped pasta.
  • tip 4
    The simple toppings of Parmesan cheese and toasted Progresso™ plain panko crispy 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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