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Tuscan Veggie Soup

A taste of Italy


1 pound Hot Italian Turkey Sausage, out of casing (I used Venison Sausage and it was delish) 1 (15.5-oz) can cannellini beans, drained and rinsed 1 Tbsp. olive oil ½ large onion, diced (about ½ cup) 1 medium carrot, diced (about ½ cup) 2 stalks celery, diced (about ½ cup) 1 small zucchini, diced 1 clove garlic, minced 1 tsp. dried thyme ½ tsp. dried sage ¼ tsp. ground black pepper, plus more to taste 4 cups low-sodium chicken or vegetable broth 1 (14.5-oz) can diced tomatoes, with juices (Low-Sodium) 2 cups lightly packed chopped spinach ⅓ c. freshly grated parmesan cheese (optional)


Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, and pepper.

Cook, stirring occasionally until the vegetables are tender. Put all veggies in a bowl and put to the side. Cook the Sausage until cooked through, add back in the veggies. Add the broth and tomatoes and bring to a boil.

Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!

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