Tuscan Soup Recipe - Allrecipes.com
Tuscan Soup Recipe
  • READY IN 50 mins

Tuscan Soup

Recipe by  

"Tuscan soup with spicy sausages, potatoes, and spinach."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
  3. Add spinach. Continue boiling until spinach is lightly cooked.
  4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2005

I made this in the crockpot and it turned out well. I took the suggestions of others; it tasted really good and my husband really liked it- and he is really picky about how food tastes. I cooked the turkey sausage and onions in a pan then put them in the crock pot; I added the following: garlic, cannellini beans, petite diced tomatoes, sweet turkey sausage (I would use spicy instead of sweet next time),fresh grated parmesan cheese which I added at the beginning of cooking and some when I served it. I think it would have tasted just as good without the half and half or evaporated milk. Also be sure to put the spinach in in the last half hour-I put mine in with the rest of the ingredients and the spinach was a little mushy.

 
Most Helpful Critical Review
Dec 20, 2005

This was okay. I pretty much followed the recipe and I felt like it was missing something. Next time, I WILL use spicy sausage and add white beans. I think it would also benefit from some fresh basil and parsley. It smelled wonderful, and I served it with a caesar salad and garlic rolls. Oh, by the way, since sausage links are sold mostly in packages of 5, just throw them all in and use 8 cups of broth instead of 6. It works.

 
Jul 23, 2003

This soup made a great meal. To make it lower in fat, I used turkey sausage and 98% fat free chicken broth. I also used frozen chopped spinach. Delicious!

 
Oct 06, 2005

Couple tips: No need to fry the sausage meat in a frying pan first. Saute it in a stock pot (Le Creuset dutch oven pots work great for this dish) and then add the rest of the ingredients in the same pot. Also, I don't use any milk or cream and it makes a ice "brothy" soup. I have made this many times and it always comes out great. You can vary the amount of any of the ingredients to your taste and it still tastes terrific. For a change of pace, substitute 2 cups of cooked rice into the soup instead of the potatoes. I like to use a mix of white and wild rice when I do this, but any rice would work well. Thanks for a great-tasting, quick, and easy recipe!!!

 
Sep 28, 2005

I love this soup, I used to have to go to Olive Garden every time I wanted this soup, now I make it at home all of the time. Sometimes I use kale instead of spinach, and I usually add some Oscar Meyer bacon bits. Also, I use spicy turkey italian sausage.

 
Nov 01, 2005

Very tasty soup- a nice variation from the types of soup I usually make. Based on other reviewers suggestions, I used spicy turkey sausage instead of pork to save on calories and fat. I personally didn't feel it affected the taste at all, but my husband would have liked to try it with the "real sausage". I drained my sausage well after browning. I added some minced garlic in when I browned the sausage. I took the sausage/garlic and put it in my crockpot along with a package of Simply Potatoes diced potatoes with onions, the broth and a can of petite diced tomatoes. After it cooked for a few hours on high, I added in a can of drained cannellini beans and a package of baby spinach. I let that cook for another hour or so and then added in half and half instead of the evaporated milk just before serving. I think I will let the potatoes cook a little longer in the crockpot next time. They were not quite as tender as I would prefer, but overall, I was very impressed with this dish. I am planning to take it to a soup and salad social that I am attending next week!

 
Mar 19, 2009

My family -- extended family included -- absolutely loves this recipe. Starting with this recipe I was able to convince my wife that spinach, when prepared well, can be quite exquisite. My father continues to dislike spinach; but he craves this recipe...so I always have to make large batches to share with my mother and father. It freezes very well, by the way. The original recipes calls for odd measurements such as "three Italian sausages" and "1/4 cup of evaporated milk." Sausages aren't normally sold in thrice, and what do you do with the other portion of the evaporated milk can once you've measured out the measly 1/4 cup? Therefore, it helps to bump-up the serving size to fit the number of sausages commonly sold in a package (5 or 7, depending); I've also noticed that it only enriches the taste of the soup if you use a whole can of evaporated milk, too. All in all, a fantastic recipe to use again and again.

 
Dec 14, 2003

This soup was easy and delicious. Based on other Italian style soups I have made, I felt compelled to add the rind of a piece of aged parmesan cheese during cooking which enhanced the flavor of the broth, then served the soup with addition freshly grated parmesan. It was great.

 

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Nutrition

  • Calories
  • 558 kcal
  • 28%
  • Carbohydrates
  • 57.4 g
  • 19%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 1745 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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