Description
Hearty Parmesan Tuscano Soup with Italian sausage, Tuscan kale, cannellini beans, and a creamy Parmesan broth. A comforting and flavorful meal!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup grated Pecorino Romano cheese, plus more for garnish
- 1 bunch Tuscan kale (also known as Lacinato kale or cavolo nero), stems removed and chopped
- 1 pound Italian sausage, removed from casings (sweet or hot, your preference!)
- Crusty bread, for serving
- Fresh parsley, chopped
- Extra virgin olive oil, for drizzling
Instructions
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 7-10 minutes. Remove the sausage from the pot with a slotted spoon and set aside. Leave any rendered fat in the pot.
- Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Combine the Ingredients: Pour the chicken broth into the pot with the vegetables. Add the crushed tomatoes, cannellini beans, dried oregano, dried basil, and red pepper flakes (if using). Stir well to combine.
- Simmer the Soup: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and let the soup simmer for at least 20 minutes, or up to an hour.
- Add the Sausage Back In: Return the browned sausage to the pot. Stir to combine.
- Incorporate the Kale: Add the chopped Tuscan kale to the soup. Stir well to incorporate it into the broth. Cook until the kale is wilted and tender, about 5-7 minutes.
- Stir in the Cream and Cheese: Reduce the heat to low. Gently stir in the heavy cream, grated Parmesan cheese, and grated Pecorino Romano cheese. Stir until the cheese is melted and the soup is creamy and smooth. Be careful not to boil the soup after adding the cream.
- Season to Taste: Taste the soup and season with salt and freshly ground black pepper to taste.
- Ladle and Garnish: Ladle the Parmesan Tuscano Soup into bowls.
- Add the Final Touches: Garnish with extra grated Parmesan cheese, a drizzle of extra virgin olive oil, and a sprinkle of fresh chopped parsley, if desired.
- Serve Immediately: Serve the soup immediately with crusty bread for dipping.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t skip the sautéing step for the aromatics.
- Simmering the soup longer enhances the flavor.
- Adjust the consistency with a cornstarch slurry if desired.
- Make it spicy by adding more red pepper flakes or using hot Italian sausage.
- Customize the vegetables to your liking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes