If you want a rich, satisfying dinner, try making this Tuscan Sausage Soup recipe! A brothy tomato base is loaded with rich Italian sausage, sweet vegetables, tender cannellini beans and just the right amount of pasta. Top off this Tuscan Sausage Soup with a handful of …



  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1 In the colder months, we can’t get enough of this hearty vegetable-filled Tuscan Sausage Soup recipe. With 3 cups of spinach, plus onions, carrots and a can of Muir Glen™ organic fire roasted diced tomatoes, getting everyone to eat their vegetables has never been easier. After all, there’s pasta and sausage in the mix, and the delicious buttery bread crumbs and Parmesan don’t hurt either. Keep this recipe on hand for a night when you’ve got a crowd to feed or a bunch of veggies to use up!
  • Ditalini pasta, sometimes called ring pasta, is a short, tubular pasta noodle. If you don’t have ditalini on hand, you can substitute orzo or small elbow-shaped pasta.
  • The simple toppings of Parmesan cheese and toasted Progresso™ plain panko crispy bread crumbs make this soup an instant family favorite.

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