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.
This recipe was so yummy. My husband said it was the best soup I have ever made! Thank you so much for the great recipe.
I made a vegan version of this tonight with Field Roast sausage and veggie broth and it was great!! I added some ginger and turmeric. Thanks!
LOVED this! It was so flavorful. I’m kind-of on a carb watch right now, so I replaced the beans and potatoes with a couple small chopped zucchinis (added in last 10 minutes). I served macaroni noodles on the side for the rest of my family to add. Thank you for ANOTHER savory and comforting recipe!
about how much homemade seasoned salt did you use? Looks soo good! :)
I love all your recipes! Couple of my favorites are Tuscan Gnocchi Florentine and Potsticker Noodle Bowls!
Wanting to try this one tomorrow. Would vegetable broth work in place of chicken? (It’s what I have on hand)
I haven’t made this yet Kristen, but I do plan on it it sounds like a wonderful recipe. I hate when people question about a recipe that someone colors.kielbasa sausage. Just make the recipe sounds delicious !!
Hi, Kristen! This looks lovely – though I’m sure I’m the only one in my family who will appreciate a good Tuscan soup. Therefore my question – how would you make this freezer-friendly? I’d love to freeze individual portions for myself so none goes to waste.
I think it could freeze great as is! The soup might thicken slightly when reheating due to the potatoes potentially breaking down, but otherwise I think it would do fine. :)
Kristin, do you make your own Italian seasoning or do you have a celiac friendly brand you prefer?
I use Tone’s!
This was delicious and easy to make! I forgot to add spinach but it was great without. I definitely will be making this again!
So glad to hear it, Jenni! Thanks for your feedback and recipe rating!
Yummy, just made this stew/soup!! Thumbs up from everyone. Easy and delicious. Thank you ?
Wohoo! So glad to hear it, Susan!
Excellent! My family loved it!
Made this tonight! So good! We’ll be making this one a lot.
Made this on Sunday and I wish I made a double batch!! Totally delicious, nutritious, and easy! Great Recipe!!
Thank you Jennifer! I’m so glad you enjoyed it!