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Tuscan Chicken and Sausage Soup

AuthorJulie PintozziCategory, , DifficultyIntermediate

This savory medley of meats, beans, and vegetables is delicious, healthy, and satisfying. It’s hearty enough to stand alone as a main course, and pairs well with gluten-free garlic bread. This recipe is a favorite in my home, and I hope it will be loved in yours, too!

Yields8 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

 3 boneless, skinless chicken breasts, trimmed. Bake and shred beforehand, if desired. (See Step 1)
 2 ½ tsp salt (reserve 1/2 tsp when cooking chicken), or to taste
 12 oz package of Italian sausage, cut into 1/4-inch pieces
 1 tbsp olive oil
 1 small onion, minced
 5 garlic cloves, minced
 1 ½ cups carrots, peeled and diced
 2 14.5 oz cans of diced tomatoes with liquid
 5 cups chicken stock (low sodium). Imagine and Pacific are tasty brands.
 1 large zucchini, cut in half lengthwise and sliced in 1/4" pieces (like half moons)
 3 15.8 oz cans of cannelini or Northern beans, drained
 2 tsp basil (flakes--not fresh)
 1 tsp garlic powder
 2 tsp onion powder
 1 tsp black pepper, or to taste
 1 small bunch of escarole, deveined and chopped
 Grated parmesan or pecorino cheese as an optional garnish

1

Put the chicken breasts in an 8”x13” (or similar) baking dish with 1 inch of water. Sprinkle ½ teaspoon of salt over the meat. Cover and bake at 325° for 45-60 minutes. Shred and put aside with residual broth.

2

Saute the Italian sausage pieces in an oil-coated skillet until slightly browned. Drain on paper towels and set aside. (Or bake the sliced sausage at 350° until cooked.)

3

Heat olive oil in a stock pot over medium heat. Saute the onions, garlic, and carrots for 5 minutes or until they “sweat.”

4

Add the canned tomatoes and chicken stock. Simmer uncovered for 10 minutes.

5

Add the zucchini, beans, cooked chicken and reserved broth, sausage, and spices. Simmer for 30 minutes, stirring occasionally.

6

Add the escarole--use less for veggie-phobes--and let simmer uncovered for an additional 5 minutes or until desired tenderness.

7

Serve immediately and enjoy! (This is when you’d add your sprinkle of cheese as an optional garnish.)

Ingredients

 3 boneless, skinless chicken breasts, trimmed. Bake and shred beforehand, if desired. (See Step 1)
 2 ½ tsp salt (reserve 1/2 tsp when cooking chicken), or to taste
 12 oz package of Italian sausage, cut into 1/4-inch pieces
 1 tbsp olive oil
 1 small onion, minced
 5 garlic cloves, minced
 1 ½ cups carrots, peeled and diced
 2 14.5 oz cans of diced tomatoes with liquid
 5 cups chicken stock (low sodium). Imagine and Pacific are tasty brands.
 1 large zucchini, cut in half lengthwise and sliced in 1/4" pieces (like half moons)
 3 15.8 oz cans of cannelini or Northern beans, drained
 2 tsp basil (flakes--not fresh)
 1 tsp garlic powder
 2 tsp onion powder
 1 tsp black pepper, or to taste
 1 small bunch of escarole, deveined and chopped
 Grated parmesan or pecorino cheese as an optional garnish

Directions

1

Put the chicken breasts in an 8”x13” (or similar) baking dish with 1 inch of water. Sprinkle ½ teaspoon of salt over the meat. Cover and bake at 325° for 45-60 minutes. Shred and put aside with residual broth.

2

Saute the Italian sausage pieces in an oil-coated skillet until slightly browned. Drain on paper towels and set aside. (Or bake the sliced sausage at 350° until cooked.)

3

Heat olive oil in a stock pot over medium heat. Saute the onions, garlic, and carrots for 5 minutes or until they “sweat.”

4

Add the canned tomatoes and chicken stock. Simmer uncovered for 10 minutes.

5

Add the zucchini, beans, cooked chicken and reserved broth, sausage, and spices. Simmer for 30 minutes, stirring occasionally.

6

Add the escarole--use less for veggie-phobes--and let simmer uncovered for an additional 5 minutes or until desired tenderness.

7

Serve immediately and enjoy! (This is when you’d add your sprinkle of cheese as an optional garnish.)

Tuscan Chicken and Sausage Soup
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