Description
This Hearty Ribollita Soup with Italian Sausage is a flavorful and comforting Italian soup perfect for cozy nights. Combining savory Italian sausage, vibrant vegetables, tender greens, and crusty toasted bread, this rustic Tuscan-style dish is a warming blend of textures and rich flavors, simmered slowly to perfection.
Ingredients
Scale
Sauté Base
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
Main Ingredients
- 1 pound Italian Sausage
- 2 tablespoons Tomato Paste
- 1 teaspoon Red Pepper Flakes
- 1 cup Red Wine
- 28 ounces Crushed Tomatoes
- 4 cups Chicken Stock
- 1 piece Parmesan Rind
- 2 cups Green Chard or Kale, chopped
- 1 can (15 oz) Cannellini Beans, rinsed
Serving
- 4 slices Crusty Bread
- 1/2 cup Fresh Parmesan, grated
Instructions
- Brown Sausage: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the Italian sausage and brown it for about 5-7 minutes until cooked through and nicely caramelized. Remove the sausage from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, diced carrots, and celery. Sauté the vegetables for 8-10 minutes until they are tender and fragrant. Add minced garlic and cook for an additional minute to release its aroma without burning.
- Add Tomato Paste and Spice: Stir in 2 tablespoons of tomato paste and the red pepper flakes. Cook for 1-2 minutes to deepen the tomato paste’s flavor. Pour in 1 cup of red wine to deglaze the pot and let it simmer for about 2 minutes to reduce slightly.
- Combine Soup Ingredients: Add the 28 ounces of crushed tomatoes, 4 cups of chicken stock, and the parmesan rind into the pot. Return the browned sausage to the pot. Bring the mixture to a simmer and cook uncovered for 30 minutes to blend the flavors and thicken the soup.
- Prepare Toasted Bread: Tear the crusty bread into chunks and drizzle lightly with olive oil. Toast in a pan or oven until golden brown and crisp to use as the classic soup base.
- Add Greens and Beans: Stir the chopped green chard and rinsed cannellini beans into the soup. Simmer gently for another 10 minutes until the greens wilt and the soup is heated through.
- Serve: Place toasted bread chunks evenly into serving bowls. Ladle the hot ribollita soup over the bread and sprinkle generously with freshly grated parmesan cheese. Serve immediately for a comforting, hearty meal.
Notes
- Using a parmesan rind adds a deep savory flavor; keep it in the soup while simmering but remove before serving.
- For a vegetarian version, omit sausage and use vegetable stock instead.
- Leftover soup tastes even better the next day as the flavors meld.
- You can substitute kale if green chard is unavailable.
- Adjust red pepper flakes for preferred spice level or omit if sensitive to heat.
