• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Main

    Tuscan Sausage Soup

    Published: Nov 17, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    You can make this Tuscan Sausage Soup in an Instant Pot, Slow Cooker or stove top. So choose the method that suits you best!

    This soup is so delicious! It will definitely be in my regular rotation. I served it with these Savoury Spinach and Feta Scones. Both the soup and the scones are substantial so it makes a very satisfying meal.

    Golden brown spinach feta scones on a plate.
    Savoury Spinach and Feta Scones

    The recipe is also very versatile. The Italian sausage, oregano, spinach and parmesan are kind of core ingredients to give it its Italian flare but you can vary amounts and/or other ingredients to suit your taste.

    I happen to absolutely love the recipe as its written but you can adjust for what you have on hand or your preferences. Here are some ideas for substitutes and/or additions.

    Substitutions or Additions

    • Choose if you want mild, medium or hot Italian sausage to suit your taste
    • You can substitute ground chicken or turkey for the sausage
    • Substitute kale for the spinach. Use only chopped leaves - no stems.
    • Substitute diced or roasted tomatoes for the sun-dried tomatoes (reduce other liquid by approximate amount of juice from your tomatoes)
    • Substitute vegetable or even beef broth for the chicken broth
    • Substitute 10% or 18% cream for the evaporated milk. Do not use regular milk - it will separate
    • Add or adjust crushed red pepper flakes or Tabasco for the amount of heat that suits your taste

    Pressure cooker and stove top will take about in about 35 minutes once your ingredients are ready. Pressure cooker time assumes the time it takes to come to pressure. Or you can make it in your slow cooker and have it ready in 4 hours on High or 7-8 hours on Low.

    If you have a mult-function pressure cooker or slow cooker, or are using a stove top Dutch oven you can make this in one pot. Otherwise you will need to sautee some ingredients in a skillet before transferring to your pressure cooker or slow cooker.

    Wine Pairing for Tuscan Sausage Soup

    This soup will have a tendency toward some spiciness depending on the type of sausage and peppers you use. Therefore avoid any highly tannic wine.

    For a white A Soave, Chenin Blanc or Chardonnay would all be good choices.

    On the red spectrum look for a Barbera, Grenache or Rhone blend.

    Creamy, sausage soup with spinach, onion and red pepper.

    Tuscan Sausage Soup

    Filling and full of flavour. This soup is very versatile both in ingredients and method.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 2 votes
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook Text
    Course: Soup
    Cuisine: Italian
    Prep Time: 20 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 55 minutes mins
    Servings: 6 servings

    Equipment

    • Pressure cooker optional
    • Slow Cooker optional
    • large pot optional

    Ingredients

    • 1 lb Italian sausage mild, medium or hot
    • 1 large onion diced
    • 3 cloves garlic minced
    • ½ cup sweet red pepper diced
    • ½ cup sun-dried tomatoes drained and chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 6 cups chicken broth
    • 1 teaspoon crushed red pepper flakes optional
    • 2 cups fresh spinach cleaned, destemmed and chopped
    • ¾ cup evaporated milk or cream
    • ¼ cup fresh grated parmesan optional
    • Tabasco for garnishing at serving time optional

    Instructions

    • If using a multi-function pressure cooker or slow cooker or a Dutch oven you will be able to do this in one pot. If not you will need a large skillet.
    • Remove casing from sausage and brown over medium heat, crumbling evenly. About 5 minutes. Add onion, garlic, sweet red pepper and sun-dried tomatoes. Cook another 5 minutes. See Note 1 for Variations.
    • Sprinkle oregano, salt and pepper over mixture and cook 1-2 minutes, stirring. See Note 2 for Variations.
    • If you were sauteeing in a skillet, transfer the mixture to your pressure cooker or slow cooker.
    • Stove Top- Add the broth and crushed red pepper, if using, to the mixture you sauteed in your Dutch oven. Simmer for 20 minutes. Add the spinach and evaporated milk and return to a simmer. Simmer another 5 minutes or so until spinach is wilted.
    • Pressure Cooker- Add the broth and crushed red pepper, if using, to the sauteed mixture. Set pressure to high and cook 5 minutes. Use quick release; return cooker to sautee mode; add the spinach and the milk and cook until spinach is wilted and soup is heated through. This make take 3-5 minutes further.
    • Slow Cooker- Add the broth and crushed red pepper, if using, to the sauteed mixture. Cook on high 4 hours or low 7-8 hours. Add the spinach and evaporated milk during the last hour of cooking.
    • All Methods- Serve immediately with grated parmesan for garnish and additional hot sauce if desired.
    • Soup stores well in the fridge for 2-3 days. It may be even better the second day once flavours have permeated even more. Soup can be frozen for months and reheated as desired.

    Notes

    Note 1:  Alternatively you can cook sausages whole and slice/chop into pieces once cooked.  You can also substitute ground chicken or turkey.
    Note 2:  You can substitute Italian seasoning for the oregano.
    Note 3:  You can substitute kale for the spinach.  Ensure you use only leaves (no stems). Chop finely. It may take longer for kale to wilt during final step.

    Nutrition

    Calories: 386kcal | Carbohydrates: 16g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 1070mg | Potassium: 943mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1589IU | Vitamin C: 27mg | Calcium: 143mg | Iron: 3mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 2 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. wonderfulcook

      December 29, 2022 at 12:49 am

      5 stars
      This soup was delicious and easy to make! I love soups that are full of flavor like this one! I will definitely be making this again!

      Reply
    2. RALPH HETKE

      November 17, 2022 at 8:35 am

      5 stars
      Excellent soup!

      Reply

    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.