This easy-to pull together Tuscan style soup is one I’ve been making for several years now and for no good reason at all, I keep forgetting to post it here. The soup was originally inspired by a Sonoma/Napa wine country trip my hubby and I took around the time we first started living in San Francisco. We were pre-kiddos at the time and so we had all the time in the world to hop from winery to winery, admire the rolling hills, and just enjoy some quiet time together away from the city.
During this particular visit, we stopped at Viansa Sonoma winery. Viansa is one of the most beautiful properties in Sonoma, sitting upon a hilltop with stunning views of the Sonoma Valley/San Pablo-Bay and Mayacamas Mountains. In addition to the 30+ vineyards, the property includes 90+ acres of natural wetlands which Viansa is dedicated to preserving. In line with it’s beginnings (started by the Sebasitiani family), the grounds embody the spirit of Tuscany, making it a idyllic location to enjoy a glass of wine and gourmet picnic fare. We did just that on their beautiful terrace and as part of my meal, I enjoyed a cup of Tuscan-style soup. What I remembered most about the soup was the pleasant combination of Italian ground sausage and creamy cannellini beans. At the time, I hadn’t had cannellini beans much and usually stuck to shredded or chopped chicken in most of my soups. So I was very excited to recreate this soup at home.
The recipe has evolved a bit over time as I’ve continued learning more about cooking. Maybe that is why I didn’t post it before?? But this is the version I make now and is a family favorite. Along with my Good ‘Ole Chicken Noodle soup, this soup is one of my husband’s top dinner requests. And I know my son wants it when he asks for the ‘water’ soup, meaning it’s not a creamy soup, but a soup with broth. 🙂
My version of the soup starts with chopped onion and carrot and is simply flavored by a fresh thyme, fresh rosemary, a bay leaf, and crushed red pepper flakes. I also love selecting an Italian sausage at the market whenever I make this to continue building on those flavors. During the holidays, it’s easier to find bulk sausage. But otherwise, I buy sausages (uncooked) and remove them from their casing. Much like kale, Swiss chard is so lovely to include in this soup because it’s a hearty green that still has a great amount of texture of color after simmering. And then you can’t go wrong with the cannellini beans. Their simple flavor and creaminess really rounds out the soup. After the soup has simmered and filled our house with the most amazing aroma, I like to finish off with a squeeze of fresh lemon juice. It’s a great way to add some brightness at the end.
This soup along with freshly grated parmesan, more crushed red peppers, and a crusty sourdough baguette is the perfect meal for all these chilly evenings we’ve been having. Oh and wine, you can’t forget the wine.
Our wine country trips are a bit different these days. Usually one or two kiddos cry during the drive, we hurry to do our wine-club pickups, and then we hope for a few moments of relaxation at one of the very family-friendly wineries. But at least we can still enjoy this soup and reminisce.
Hope you enjoy this recipe friends! And as always, thanks for reading!
Valerie
Tuscan-Style Soup with Sausage, Swiss Chard, & Cannellini Beans
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 1 tablespoon of olive oil
- 1 cup of yellow onion (chopped)
- 4 carrots (peeled and sliced ~ ¼ inch thick)
- 1 lb. bulk chicken sausage (If you can't find it in bulk, buy sausages and remove from casing)
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 1 bay leaf
- ½ teaspoon of crushed red pepper flakes
- 6 cups chicken stock
- 1 bunch Swiss Chard, ribs removed and roughly chopped (about 4 cups)
- 2 cans (15 oz.) of cannellini beans, drained and rinsed
- Freshly ground salt and pepper
- Optional Garnishes: Squeeze of fresh lemon juice, freshly grated parmesan
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and a pinch of salt. Sauté for ~5 minutes allowing onions to become translucent and carrots to begin softening.
- Add chicken sausage, break up into pieces and sauté until cooked through (~8-10 minutes)
- Wrap the sprigs of thyme and rosemary with cooking twine and add them to the pot. (If you don't have twine, you can throw the sprigs in as is.
- Add the bay leaf, crushed red pepper flakes, and chicken stock. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Remove the thyme/rosemary bundle and bay leaf.
- Add the Swiss chard and cannellini beans and cook for another 5 minutes.
- Season with freshly ground pepper and salt to taste. Optionally add a squeeze of fresh lemon juice for brightness.
- Serve and enjoy! Optionally top with freshly grated parmesan when served
Notes
I love to use an Italian style chicken sausage to add more flavor. I love the Tomato Basil Chicken Sausages by Haley's Sausage Company.
This soup looks delicious Valerie- so hearty and nourishing! I love all the ingredients in it and how cute that your son requests it as “the water soup”. Thanks for sharing the recipe!
Simply delicious, Valerie!….and so easy to make!
Thank you so much Shahla!! It’s definitely a winner in our household. And I love the “water soup” comment too! It melts my heart. Kids are just the best. Let me know if you try it!! Much love dear!
Thank you!! It makes me so happy that you made it and loved it!! 🙂