Tuscan Sausage and Vegetable Stew is packed with healthy vegetables, hearty sausage, and creamy beans simmered in a nourishing, well-seasoned broth. This filling soup recipe proves soup IS a meal!
“I don’t typically leave comments on recipes I find on a blog because in reality, they don’t always live up to expectations. However, this soup was AMAZING! … My family LOVED it and want me to make it again. My 7 year old called it “delicioso!”.”
Do you know someone who insists soup isn’t a meal? (Tell me you’ve been watching Seinfeld re-runs without telling me…ha!)
Give them a bowl of Tuscan Sausage and Vegetable Stew then ask them to repeat that statement. ;)
This hearty, stick-to-your-ribs soup recipe is not only packed with savory sausage and creamy beans, but tons of veggies and a nourishing broth too. It’s a complete meal in a bowl that’s so delicious you’ll be licking said bowl clean!
Tuscan Sausage and Vegetable Stew
Fresh vegetables including carrots, celery, potatoes, and baby spinach are simmered with canned tomatoes, chicken broth, beans, and diced kielbasa to create an absolutely scrumptious and hearty stovetop stew.
My kids love it too – sometimes I’ll add cooked small cut pasta like rings, stars, or orzo to their bowls. Warm Gluten Free Focaccia or Biscuits optional, but highly recommended.
This stew is not only terrific fresh but reheats well and keeps for several days so it’s great for easy lunches. Add a sliced apple or pear and you’re set.
Also, due to its hearty, healthy, and comforting nature, this stew makes for a terrific delivery to a friend or family member who’s just had a baby or surgery, or is in need. Definitely a food-hug type of dish!
Serve with Gluten Free Focaccia
How to Make This Recipe
Start by heating a drizzle of extra virgin olive oil in a large soup pot or Dutch Oven over heat that’s a touch above medium. Add chopped carrots, celery, shallots, kielbasa, and garlic then season with homemade seasoned salt and pepper.
Cover the pot with a lid then cook until the vegetables begin to soften, 7-8 minutes. Remove the lid then saute until the vegetables are completely tender, 4-5 more minutes.
Next add chicken broth, petite diced tomatoes, drained and rinsed canned Great Northern beans, and dried Italian seasoning.
Bring the broth to a boil then add diced russet potatoes, place a lid partially on top, turn the heat down to medium, and simmer until the potatoes are tender, 20-25 minutes, stirring occasionally.
Last step is to add chopped baby spinach. Stir then cook until the spinach has wilted, just a minute or so.
Scoop the stew into bowls then serve with warm bread and lots of freshly grated parmesan cheese, if you please.
I hope you love this hearty, soul-satisfying dish as much as we do — enjoy!
More Hearty Soup and Stew Recipes
- Stovetop Beef Stew
- Hamburger Soup
- Italian Wedding Soup
- Cheesy Taco Soup
- Loaded Baked Potato Soup
- Ham and Bean Soup
- Creamy Chicken Wild Rice Soup
Ingredients
- drizzle extra virgin olive oil
- 13.5 oz kielbasa, quartered then chopped
- 2 ribs celery, thinly sliced
- 2 medium-sized carrots, finely chopped
- 1 shallot or small onion, chopped
- 3 cloves garlic, minced or pressed
- homemade seasoned salt and pepper
- 2 teaspoons Italian seasoning
- 15 oz can petite diced tomatoes, undrained
- 15 oz can great northern OR garbanzo beans, drained and rinsed
- 4 cups chicken broth or stock
- parmesan cheese rind, optional
- 2 cups diced peeled Russet potatoes, ~1 medium-sized potato
- 2 packed cups baby spinach, roughly chopped
- freshly grated parmesan cheese, for topping
Directions
- Heat oil in a large soup pot or Dutch Oven over heat that’s just a touch above medium. Add kielbasa, celery, carrots, shallot, and garlic then season with seasoned salt and pepper and stir to combine. Place a lid on top of the pot then cook for 7 minutes, stirring a couple times. Remove lid then continue to saute until vegetables have softened, 4-5 more minutes.
- Add Italian seasoning, undrained tomatoes, beans, chicken broth, and parmesan cheese rind if using, then increase heat to high to bring stew to a boil. Turn heat back down to medium then add potatoes, partially cover with the lid, and simmer until potatoes are tender, 20-25 minutes, stirring occasionally. Add baby spinach then cook until wilted, 1 minute. Scoop stew into bowls then top with parmesan cheese and serve.
Notes
- I sometimes add small-cut pasta to this stew for my kids – mini shells, elbows, alphabet letters, orzo, etc. Cook the pasta separately vs directly in the stew.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
My husband made this over the weekend and I just finished the last bowl of it for lunch today. It is very good! Thanks for the recipe.
This soup is delicious and very easy to make. Thanks so much for this recipe. I saw it today and made it for dinner. I added a little less than a 1/2 cup of orzo pasta. Delicious!!!!
This was unbelievable! Thank you for always providing amazing recipes. I cook pretty much exclusively from your recipes and have yet to be disappointed. Loved your cookbook and always look forward to new posts.
And I am also write on Kitchen tools Check my latest Post on Best Blender for Chefs please check
I made this for dinner on Halloween night – turned out great! Gave some to my neighbor recently home from a hospital stay and they enjoyed it too.
I’m so glad to hear it, Nancy! So nice of you to take some soup to your neighbor! :)
Did you use fresh or smoked cooked kielbasa?
Smoked cooked – I like Johnsonville brand. :)
This is FANTABULOUS! I made some adjustments to make it Whole 30, (using Aidelle’s Chicken Pablano sausages, no cheese and bone broth) and it was delicious! Perfect for fall and lots of leftovers! Thanks for another hit recipe!
YAY! Love that sausage swap too – I’m so glad you loved it! :)
great recipe for cool-cold weather and comfort as you write, congratulations on getting your kids to eat it too, even your 2 year old? wow, well done and thank you for this recipe
This looks so comforting!
first of all I dont think there is kielbasa in Italy and if its truly italian then use Italian sausage or other salumi
Never called this a “truly Italian” dish. Tuscan stew or soup is a combination of meats, vegetables and beans, which this is. Feel free to use Italian sausage if you prefer.
Oh man, I bet this is absolutely delicious!! I feel like I can smell it cooking in my house ha ha!
do you think kielbasa is Italian sausage???? don’t think so
No Dale, I don’t think kielbasa is Italian sausage.
lmao, I happened to see this just now and I am giggling. wow,
Ha – I was puzzled about this comment/question, until I realized it’s all about the modifiers: “tuscan sausage…” vs “tuscan stew with sausage and vegetables”! Thanks for the giggle this morning!
Exactly. He might also be implying that I shouldn’t use kielbasa in an Italian soup but I’m not sure.
This sounds comforting, easy and healthy, I believe I will add it to my menu this week ! Thank you
This also makes an awesome crockpot recipe. I swap zucchini for the potatoes and add a can of low sodium V8 juice to thicken the broth a little. I still like to cook the sausage in a pan so you can drain off some of the grease, then add it to the crockpot when there’s about an hour left of cook time.