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Tuscany Soup

The artisan bread was in the oven and called for some soup to go with it. Here's my version of Tuscany soup, adapted from an Alpha recipe.

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 carrots, sliced
  • 1 clove garlic
  • 3/4 pound smoked sausage, sliced
  • 1 28 oz. can diced tomatoes
  • 1 can kidney beans
  • 4 cups broth (chicken or beef)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 3 cups fresh baby spinach leaves
  • 300 grams cheese-filled tortellini
  • freshly grated Parmesan cheese
  1. Saute onions, celery, carrots and garlic in oil in large pot.
  2. Add sausage slices and stir until meat is browned and veggies are tender.
  3. Add tomatoes, stock, kidney beans...along with seasonings.
  4. Bring to a boil....then reduce heat and simmer for 20 minutes.
  5. Stir in spinach and tortellini.
  6. Cook uncovered for 20 minutes or until pasta is done.
  7. Taste and adjust seasoning.
  8. Serve in individual bowls...sprinkled generously with shredded Parmesan cheese.
  9. Makes 8 servings.
* Use fresh basil and oregano instead of the dried herbs if available.
**Use the meat of your choice...ground beef works well in this soup.


  1. What a delicious soup. I will attempt it soon.

  2. It really looks good and perfect for these stormy days we've been having...

  3. There are so many variables around Tuscany soup. I think I'll need to try this one...I love soups.

  4. Looks wonderful..a lot of good spices happening!

  5. The soup looks fantastic, so simple and quick and clearly full of fantastic flavours.

  6. I really loved this recipe. I used to work at the OG for quite some time and this recipe is easy to follow and tastes even better than theirs! I just used crumbled sausage, added red pepper flakes and more potatoes and kale.


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