Go Back
Print

Tuscan Autumn Soup

A hearty vegetable-laden soup with Tuscan flavors, perfect on an autumn day.

Course Main Course, Soup
Cuisine Italian
Keyword easy soup, Fall soup, hearty soup, root vegetable soup, vegetable soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Author foxpineshomestead

Ingredients

  • 2 cups kale, collards, Swiss chard, or spinach
  • 1/2 cup onion chopped
  • 2 carrots chopped
  • 2 cups potatoes, chopped peeling optional
  • 3 cloves garlic, chopped
  • 2 cups broth or bouillon
  • 4 cups water
  • 1 pound Italian sausage, or sausage of your choice casings removed
  • 3 tbsp Olive Oil
  • 1-2 bay leaves
  • 1 15 oz canned tomatoes 1 large fresh tomato
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian herb mix
  • 5 mushrooms, sliced optional
  • any other root vegetable, chopped optional
  • 5 slices bacon, fried, and drained, then crumbled

Instructions

  1. Use bacon grease or olive oil in a pot over medium-low heat. Add onions, celery, and carrots. Stir often and cook until slightly softened. Add mushrooms, if using.

  2. Add garlic and stir in. Cook 30 seconds to 1 minute. Push veggies to one side.

  3. Add in sausage. Cook, stirring, until slightly browned.

  4. Add broth or bouillon, water, hearty greens, and tomatoes. Also add any other root vegetables you might want. Then add the bay leaf and herbs and/or spices. Cook for 30-40 minutes until the root vegetables are soft.

  5. Stir in canned beans (if using) and baby greens (if using) rather than hearty greens. Cook 10 minutes.

  6. Serve sprinkled with crumbled bacon and shaved parmesan.