Tuscan Sausage and Bean Soup

Know I’m really early with this post. Made this soup during a Super Bowl, James liked it so much he declared it family tradition. So now, we have this soup on every Super Bowl since 1994. Was feeling in need of basic nourishment last Sunday


1 pound Italian sausage, skinned and cut into 1-inch slices
1 tablespoon extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 14.5 oz. can diced tomatoes
2 14 oz. cans chicken broth
2 zucchini squash, sliced 1/4-inch thick
1 15 oz. can northern white beans, with liquid
6 ounces baby spinach
Parmesan cheese, grated
French baguette slices


1. In large skillet or Dutch Oven, cook sausage until browned on all sides. Remove to colander to drain.

2. In same skillet heat olive oil over medium heat, add onion and brown, add garlic and red pepper flakes and continue to cook for one minute.

3. Return sausage to skillet and add: tomatoes, chicken broth, zucchini, and northern white beans.

4. Cover and simmer over very low heat for approximately 30 minutes to an hour.

5. Just before serving add spinach and stir.

6. Ladle soup into bowls and sprinkle with Parmesan cheese if desired.

7. Serve with toasted baguette slices

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