Tuscan Sausage Soup

Servings 6 People


  • 3 tablespoons olive oil
  • 1/2 pound spicy Italian sausage cut into 1-inch pieces
  • 1/2 pound sweet Italian sausage cut into 1-inch pieces
  • 4 cloves garlic minced
  • 1 large onion diced
  • 2 medium carrots peeled and diced
  • 1 medium zucchini diced
  • 1 medium red bell pepper de-seeded, de-ribbed, diced
  • sea salt and freshly ground black pepper to taste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 28-oz. can plum tomatoes drained and chopped
  • 1 cup white wine or use apple cider
  • 5 cups low sodium chicken broth or use homemade
  • 1 pound miniature pasta cooked according to package instructions, Penne or Farfalle
  • 1/4 cup grated fresh Parmigiano-Reggiano cheese


  • DO-AHEAD TIP: Cook pasta in time for dinner.
  • In a medium saucepan, heat the olive oil over medium heat until hot.
  • Add sausage and sauté for 5 minutes. Add next 8 ingredients (garlic through oregano); cook for 5 minutes then transfer mixture to a slow cooker along with tomatoes, wine (or cider) and broth. Stir to combine.
  • Cover and cook on LOW for 7 hours. Just before serving, add cooked pasta and heat through. Top each serving with cheese.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, cucumber, and avocado, tossed with red wine vinaigrette. Add some garlic toast. VEGETARIAN: Skip the sausage and add 2 (15-ounce) drained and rinsed white beans. GLUTEN FREE: Make sure sausage, canned tomatoes, wine, and broth are gluten-free. Use gluten-free pasta. NUTRITION: Per Serving Calories: 1637, Total Fat 43g, Cholesterol 65mg, Sodium 3330mg, Total Carbohydrates 103g, Dietary Fiber 8g, Protein 23g Points: 24
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