Tuscan Harvest Soup

Name: Tuscan Harvest Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 lb Italian sausage, sliced; 1 large onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 2 cups water; 3 cups kale, chopped; 2 cups butternut squash, diced; 1 cup cannellini beans, drained and rinsed; 1 cup heavy cream; 1/2 tsp red pepper flakes; Salt and pepper to taste; 1/2 cup grated Parmesan cheese; Crusty bread for serving

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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Tuscan Harvest Soup is a hearty and soul-warming dish perfect for cozy nights. This recipe brings together the savory flavors of Italian sausage and the earthy richness of kale and butternut squash, making it an ideal autumn meal.

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Ingredients for Tuscan Harvest Soup

Olive oil starts the cooking process by adding a subtle, fruity base flavor. Italian sausage brings a savory, spiced element that anchors the soup. Adding onion and garlic deepens the flavor profile with their aromatic qualities. Chicken broth adds richness and depth, while water helps to balance and dilute the intense flavors.

Kale is a nutrient powerhouse that adds a lovely earthy taste and texture. Butternut squash offers sweetness and a creamy texture when cooked. Cannellini beans bring creaminess and protein, making the soup more filling. Heavy cream rounds out the soup with a velvety touch, and red pepper flakes add a hint of heat. Finish with Parmesan cheese for a nutty, salty kick.

Tips & Tricks

For a lighter version, substitute half of the heavy cream with milk.
Use pre-cut butternut squash to save prep time.
Adjust the level of red pepper flakes according to your spice preference.
Consider using turkey sausage for a leaner option.

Serving Suggestions

This hearty soup pairs wonderfully with a crisp, green salad dressed with a lemon vinaigrette. A side of garlic bread or a toasted baguette will soak up the delicious broth perfectly. For a complete meal, consider serving it alongside a simple pasta dish like aglio e olio.

Frequently Asked Questions

Can I make this soup ahead of time?: Yes, this soup stores well in the refrigerator for up to 3 days. Reheat gently over low heat.
Can I freeze this soup?: Yes, but omit the cream before freezing. Add it upon reheating for best texture.
What can I use instead of kale?: Spinach or Swiss chard are great alternatives that will cook quickly and add similar nutrients.

Tuscan Harvest Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, add the sliced sausage and cook until it's nicely browned. This should take about 5–7 minutes. Browning the sausage enhances its flavor, adding a lovely caramelized note to the soup.

Next, stir in the diced onion and minced garlic. Cook these together until the onion becomes translucent and fragrant, about 3–4 minutes. The aroma will start to fill your kitchen, signaling that it's time to add more ingredients.

Pour in the chicken broth and water, and bring the mixture to a simmer. This is when the soup starts to take shape. Add the chopped kale and diced butternut squash. Allow them to cook until tender, which usually takes around 10–15 minutes. Stir occasionally and enjoy the transformation as the kale wilts and the butternut squash softens.

Now, stir in the cannellini beans and heavy cream. Season with red pepper flakes, salt, and pepper to your taste. Let the soup simmer for another 10 minutes, allowing all the flavors to meld together beautifully.

Once everything is well combined and heated through, serve the soup hot. Garnish each bowl with a generous sprinkle of Parmesan cheese and pair it with crusty bread to make the meal complete.

Why You'll Love This Recipe

Quick and simple to make, perfect for busy weeknights.
Rich and flavorful with a delightful creamy finish.
Healthy and filling, packed with nutritious kale and beans.
Great for using up seasonal vegetables like butternut squash.

Ingredients

1 tbsp olive oil

1 lb Italian sausage, sliced

1 large onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups water

3 cups kale, chopped

2 cups butternut squash, diced

1 cup cannellini beans, drained and rinsed

1 cup heavy cream

1/2 tsp red pepper flakes

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Crusty bread for serving

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add sliced sausage and cook until browned.

3. Stir in diced onion and minced garlic; cook until onion is translucent.

4. Pour in chicken broth and water, bringing to a simmer.

5. Add chopped kale and diced butternut squash, cooking until tender.

6. Stir in cannellini beans and heavy cream; season with red pepper flakes, salt, and pepper.