I’ve begun to understand why some people never cook. My boyfriend and I just moved out of my condo and into a new (but very old) house. It has plenty of charm and it’s in a great neighborhood, but boy.
The kitchen is a struggle. We’re in our second week of living without a dishwasher or a microwave, which means we are doing dishes multiple times a day.
If I sound spoiled, it’s because I was. My condo, despite being tiny, had an excellent, updated kitchen with all those handy appliances. *sigh*
Between our kitchen inconveniences, work and moving in (does it ever end? I have doubts), I am too busy to cook as much as I would like. Also, more cooking = more dishes, which is not appetizing.
Enter the one-pot soup. This spicy sausage Tuscan soup is an old favorite of mine to make in the winter. It’s a twist on a Ribolitta, an old Italian classic.
My version skips some of the veggies that require more chopping, and adds meat and wine. What can I say? I like what I like. It’s fast, it’s simple and it’s so good. And it will keep you full for hours, which is not true for all soups.
I’m not typically a mise en place person, but if you don’t chop your veggies beforehand, it’s easy to overcook them. I prefer my veggies with some bite to them, and this helps.
The crucial shortcut for this soup is the pre-made spicy Italian sausage. It almost negates the need for any additional seasonings.
And the best part about this recipe? It only requires one pot. Happy soup slurping!
Spicy Sausage Tuscan Soup
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound spicy Italian sausage, chicken or pork (see notes)
- 1 yellow onion, diced
- 1 red or yellow bell pepper, diced
- 4 cloves garlic
- ½ cup dry white wine
- 8 leaves kale, de-stemmed and cut or torn into small strips
- 1 28- ounce can diced tomatoes
- 1 14- ounce can cannellini beans
- 3 cups chicken broth
- 1 cup water
- ½ teaspoon sugar
- 1 teaspoon tomato paste
- ¼ teaspoon Italian seasoning
- Shredded Parmesan for serving
Instructions
- Heat 1 tablespoon oil in large stockpot over medium-high heat. Brown meat and set aside.
- Heat remaining oil in same pot over medium-high. Cook onion until soft, about 4 minutes. Add more oil or water if onions start to stick to the pan. Add bell pepper and garlic and cook until just starting to soften, about 3 minutes.
- Add wine and stir, cooking about 3 minutes.
- Add remaining all ingredients except Parmesan and return sausage to pot. Bring to a boil. Simmer over medium-low 15 minutes. Taste and add salt or pepper if needed.
- Garnish with Parmesan and serve.
Notes
Still needing more Italian-inspired food after this spicy sausage Tuscan soup? Try my Tuscan chicken pasta or my antipasto salad.