TUSCAN STYLE CHICKEN SOUP
Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!
Provided by Nicky Corbishley
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
- Add the garlic and thyme and cook for a further 2 minutes. Add the celery, carrots and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
- Add in the drained cannellini beans and cook for a further 5 minutes
- Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
- Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with some toasted granary bread.
Nutrition Facts : Calories 412 kcal, Carbohydrate 52 g, Protein 31 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 45 mg, Sodium 807 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
TUSCAN-STYLE CHICKEN SOUP
Steps:
- Gather the ingredients.
- Heat the oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook until softened.
- Add the garlic and thyme and cook until fragrant, about 2 minutes. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for about 20 minutes until the potatoes are cooked through.
- Add the beans and cook for about 5 minutes.
- Add the shredded chicken and cook for 2 to 3 minutes.
- Add the kale. Raise a heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.
- To serve, top with grated parmesan cheese, a crusty piece of bread and fresh parsley or thyme based on your preference.
- Enjoy!
Nutrition Facts : Calories 473 kcal, Carbohydrate 61 g, Cholesterol 59 mg, Fiber 10 g, Protein 37 g, SaturatedFat 2 g, Sodium 982 mg, Sugar 8 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
ALMOST TUSCAN SAUSAGE AND KALE SOUP
My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.
Provided by KDC860
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
- Mix sausage, basil, and paprika together in a bowl.
- Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 24.8 g, Cholesterol 33.8 mg, Fat 17.6 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 909.9 mg, Sugar 2.4 g
TUSCAN BEAN SOUP (RIBOLLITA)
This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.
Provided by AJ Lombardi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g
TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)
Provided by campbellkid36
Number Of Ingredients 11
Steps:
- Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
TUSCAN SOUP
Tuscan soup with spicy sausages, potatoes, and spinach.
Provided by Dianne Brown
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
- Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
- Add spinach. Continue boiling until spinach is lightly cooked.
- Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Nutrition Facts : Calories 558.5 calories, Carbohydrate 57.4 g, Cholesterol 56.4 mg, Fat 25.2 g, Fiber 8.4 g, Protein 26.4 g, SaturatedFat 9.1 g, Sodium 1745.3 mg, Sugar 6.3 g
TUSCAN SAUSAGE AND BEAN SOUP
I love soup! This is very tasty and a real hearty treat. It comes together quickly. UPDATE: 2/14 I recently added a can of diced tomatoes an that was a great addition. Serve with a baked tomato, green salad and crusty bread. Oh, and don't forget a nice glass of red vino. Recipe from DH's cuz MC!
Provided by Chicagoland Chef du
Categories Beans
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, brown sausage until no longer pink.
- Break up into small pieces while cooking.
- Drain off excess oil. Return to pot.
- In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
- In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
- NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
- Combine remaining ingredients.
- Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
- Serve with your favorite sides and red wine.
- Enjoy.
Nutrition Facts : Calories 770.3, Fat 33.6, SaturatedFat 11.7, Cholesterol 64.7, Sodium 1454.1, Carbohydrate 71.3, Fiber 20.9, Sugar 5.5, Protein 48.9
ITALIAN SAUSAGE AND BEAN SOUP
Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It's also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
- Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
- Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 23.7 g, Cholesterol 85.7 mg, Fat 12.4 g, Fiber 5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1612.8 mg, Sugar 3.6 g
TUSCAN TURKEY SAUSAGE SOUP
"While trying to reproduce my favorite soup from an Italian restaurant's menu, I hit upon this tasty combination of turkey sausage, broth and mushrooms," pens Thomas Licking of Green Lake, Wisconsin. Fennel, caraway seeds and herb seasoning give the quick-to-fix soup plenty of flavor without adding salt. Serve it steaming hot alongside a crisp salad and bread for a well-rounded meal.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet coated with cooking spray, cook sausage over medium heat until no longer pink; drain. Let cool and slice. , In a large saucepan, whisk together the broth, soup, mushrooms, onion, Italian seasoning, garlic and herb seasoning, caraway seeds and fennel seed. Add sausage. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes. Add beans and leek. Simmer 10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 181 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 978mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
TUSCAN SAUSAGE SOUP
When you don't know what's for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that's loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you've got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
- 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.
- Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1080 mg, Sugar 5 g, TransFat 0 g
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