Creamy Tuscan Ribollita with Sausage (quick and easy!)
My ultimate version of a hearty Tuscan Ribollita soup comes with the added bonus of Italian sausage, lots of garlic and herbs, and a splash of cream for good measure. This version doesn’t have tomatoes, but a can of diced tomatoes with basil would be nice here, as well.
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 3/4 to 1 lb. mild or hot Italian sausage (removed from casings if in link form)
- 1 small sweet onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 tablespoon Italian seasoning
- 3 garlic cloves, minced or grated
- Two, 14.5-ounce cans cannellini beans, drained and rinsed
- 9 ounces tuscan kale or baby spinach (amount can be to taste, roughly chopped if using kale)
- 1/2 to 3/4 baguette, cut into small, bite-sized pieces (amount also to taste, stale bread is best here!)
- 5 cups chicken stock
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Add the oil to a large, deep pot set over medium heat. Brown the sausage for about 5 minutes and then transfer to a plate/tray for now (will finish cooking later).
- Keep the drippings in the pot and the heat still on medium, and add the onion, carrots, and celery. Season lightly with salt and pepper, and add the Italian seasoning. Cook, stirring occasionally, for about 3 to 4 minutes, just until tender. Add the garlic and cook one minute more.Â
- Add the beans, kale/spinach, baguette pieces, stock, and cream and let the soup simmer over low to med-low heat for at least 10 minutes (lid on!) so the flavors can marry a bit. Season again to taste, as needed.
Notes
For a vegetarian version, omit the sausage and substitute 16 ounces of sliced mushrooms. You can add them when you add the carrots, celery, and onion and proceed with the directions.Â
Keywords: Creamy Tuscan Ribollita with Sausage