Hearty Vegetable Soup & Tuscan Sausage

Sharing is caring!

Parmesan broth makes this Hearty Vegetable Soup & Tuscan Sausage rich and amazingly delicious.  It tastes so amazing you will lick the bowl clean.

I am loving these cooler temperatures. Aren’t you? I’m a total fall fan. The only thing I like about summer is the produce. Yeah, that’s about it. I can’t stand the heat, the bugs, the tourists. I don’t like summer at all.

However, I’ve already discussed this before on my blog. So, I won’t revisit it, again.

I love fall for many reasons. And, no, it’s not just because it’s cooler. I love fall for the crisp aroma of leaves in the air.  It has cool days and even cooler nights.  Then there’s the bowls of comfort known as soup.

I don’t know about you, but there’s something about eating soup in summer that just makes you want to not eat soup in summer. Unless it’s cold soup, that is, but I haven’t made any of those.

No.  I’ve never made a gazpacho or a fruit soup.  I have eaten cold soups, though.  Does that count?  There’s only been hot soups made in the AKHA kitchen.  I really should try a cold soup, though.

Anyway, fall means bowls of comfort full of vegetables and meat.  They’re so warm, inviting, and easy to make.  Soup, like this hearty vegetable soup with Tuscan sausage, can turn the worst day into the best day.  It can make body aches and pains from being sick seem to diminish.  What is it about that soup that has such healing powers for the mind, body, and soul?

So, speaking of being sick, did you see that story about that huge produce recall recently?  If not, you should check out the food safety organization website.  It’s rather scary.  But, it remains to be seen that even the most renowned and respected produce manufacturers are not immune to bacteria like listeria.

I should have to remind you about the benefits of washing all of your produce, with the exception of mushrooms, in Veggie Wash.  You should still wash it even if it’s wrapped or prepackaged and “washed.”  As you can see, I’ve even washed my onion before I prepared it for the soup.

“Why?  You’re just going to peel it anyway!” you say.  So, let’s think about this a minute.  How many of you, show of hands, peel your onion without cutting into it first?  Okay, you one show off!  Sheesh.  The rest of the world cuts either one of the ends off or cuts it down the middle.

What happens when you do that?  Whatever is outside is now inside your onion, on your knife, and now on your cutting board.  Imagine just one little bacteria on the outer skin of that onion.  It’s now going to reproduce and grow all over your work surface until you clean it.  And, if you’re like me, that’s not until you’re finished with all the prep work.

Do any of you use a sponge?  And, there ya go.  It’s a nice, warm, moist environment to create a whole culture of this bacteria.  I know.  It’s gross.  But someone must talk about these topics to keep everyone safe.  That’s why I wash all my produce, minus mushrooms, in Veggie Wash.  Yes, even those that I’m going to peel.  If you’re not careful, a peeler can contaminate just like a knife can.

You won’t want to take any chances with a bowl full of delicious vegetables like this one.  This hearty vegetable soup with Tuscan sausage is packed with seven different vegetables.  Yes.  SEVEN!  Let’s name them, shall we?  There’s onion, celery, carrot, leek, zucchini, squash, and spinach.  Seven.  One bowl of this and you’ve eaten your RDA of veg for the day.

You’re going to want to eat more than one bowl, that’s for sure.  I did!  The vegetables are delicious, the Tuscan sausage has a slight kick, but the broth makes the soup.  This broth is killer!  You must take the time to make this broth.

I’ve heard and read about saving cheese rinds to make broth with.  There’s a few rinds in the freezer, but I wanted this to be just Parmesan.  Did you know you can purchase Parm rinds?  By themselves?  I didn’t either, but I’m so happy that my local grocery store does.  I grabbed a half pound of rinds and set out to making the most aromatic and delicious broth for this hearty vegetable soup with Tuscan sausage.

That is one hearty vegetable soup with Tuscan sausage.  Now, if you can’t find Tuscan sausage, then you can use any type of Italian sausage you can find.  If you like a little kick, then use a medium or spicy Italian sausage.  The Tuscan has roasted red peppers, fennel, and delicious Tuscan spices.

So, not only is this a hearty vegetable soup with Tuscan sausage, but it’s one that’s safe for your family to eat thanks to Veggie Wash.  Every time I clean my produce with it, I feel healthier and know my family is eating a healthy, and delicious meal.

You can’t tell me you’re not drooling.  I mean, just look at that bowl of goodness right there with all that sausage and veggies.  And you’re just warming up looking at it.  I can’t wait to make this again!

Serve with a delicious garlic batard from Hostess at Heart and this light, tossed salad from Bowl Me Over.

Continue to Content

Hearty Vegetable Soup & Tuscan Sausage

Cook Time: 1 hour 50 minutes

Total Time: 1 hour 50 minutes

Parmesan broth makes this Hearty Vegetable Soup with Tuscan Sausage rich and amazingly delicious. It tastes so amazing you will lick the bowl clean.

Print

Ingredients

For the broth:

• 56 ounces canned, diced tomatoes
• 1 onion (3 to 4 inches in diameter)
• 2 cups carrot tops
• 1 cup celery tops
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon dried oregano
• 3 cups tomato juice
• 3 cups vegetable broth
• 1/2 pound Parmesan cheese rinds

For the soup:

• 1 cup chopped onion
• 1 cup sliced leeks
• 2 cups sliced rainbow carrots
• 2 cups sliced celery
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• 1 1/4 pounds Tuscan sausage (or milk Italian sausage)
• 1 1/2 cups chopped yellow squash
• 1 1/2 cups chopped zucchini
• 1/2 cup shaved Parmesan cheese

Instructions

For the broth:

1. Drain the canned tomatoes and reserving the juice.
2. Quarter the onion and coarsely chop the carrot greens and celery tops.
3. Heat a Dutch oven over medium-high heat. Add the onion, carrot greens, and celery tops. Sauté until they begin to soften. Stir in the teaspoon of garlic powder, Italian seasoning, and oregano. Sauté one more minute.
4. Stir in the vegetable juice, broth, and Parmesan rinds. Bring to a boil and then reduce heat to a simmer. Simmer for one hour or until the Parmesan rinds are softened and are aromatic.
5. Strain the broth and set aside.

For the soup:

1. Heat a Dutch oven over medium-high heat. Add the onion, leeks, carrots, and celery. Sauté until they begin to soften.
2. Stir in the spices and sauté 1 to 2 minutes before adding the tomato juice and vegetable broth. Simmer 5 to 10 minutes before adding the squash and zucchini.
3. Using kitchen sheers, cut the sausage into thin slices. Continue simmering until the squash is softened and the sausage has cooked through, about 20 minutes.
4. Allow the soup to rest 15 minutes before ladling into bowls and topping with the shaved Parmesan cheese. Serve with garlic bread.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram