Zuppa Toscana | Tuscan Soup

Tuscany is home to many cozy and delicious Zuppe, soups, like this hearty vegetable and sausage comfort food. I love to add a handful of kale or spinach for extra nutrients and color, except my husband does not eat healthy greens, so this batch has none. Don’t forget to add a large dose of grated Parm or Pecorino and pair this soup with a robust Sangiovese from Val d’Orcia. I recommend Poggio Grande Piano.

To make this vegan friendly, substitute the Italian Sausage with a plant-based option, I like Beyond Meat’s Spicy Italian Sausage.

Receipt Date: September 8, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Italian Sausage, Pork, Chicken or Turkey, mild or spicy, your choice, cut into 1 inch pieces

3 Carrots, roughly chopped

2 Celery Stalks, roughly chopped

1 Onion, roughly chopped

4 Garlic Cloves, minced

1 cup Garbanzo Beans, feel free to substitute your favorite bean

1 Zucchini, chopped roughly

1/2 cup White Wine

1 28-ounce can of Imported Italian Tomatoes, chopped or diced

32-ounces Broth, chicken or vegetable

2 teaspoons Red Chili Pepper Flakes

Handful of Fresh Basil Leaves, torn into pieces

Sea Salt and Pepper, to taste

2 cups Orzo, uncooked, or other small shaped pasta

Directions

Cook the sausage pieces in a large pot over medium heat. Once the sausage begins to change color, add the carrots, celery, garlic, and onions, stirring to combine. Cook the vegetables for 5 minutes. Add the zucchini and chickpeas, and then the white wine. Once wine begins to reduce, add the tomatoes. Stir in the red pepper flakes and then the broth. Cook for about 10 minutes, or until the soup beings to boil. Stir in the orzo and simmer until al dente, according to the package. Remember to stir often, so the orzo does not settle on the bottom of the pot. Serve immediately with a generous sprinkle of grated Pecorino or Parmesan cheese.