Tuscan Stoup


Oh boy, I know I’m going to get flack for using a Rachel Ray neologism, but there you have it. This soup is thick-really thick like a stew and takes about 30 minutes to make. Now, I promise that I didn’t say EVOO, grunt mm, mm, mm or gesticulate wildly while creating this stoup. But hey, if you want to, that’s alright with me.

Tuscan Stoup is loaded with flavor and nutrients, using dark, leafy, phytonutrient and anti-oxident rich greens and tomatoes, protein-rich cannellini beans, Parmesan cheese and  ok, there’s sausage too. That’s just decadent and delicious-and we all deserve that. This stoup is de-lish (somebody stop me….).

My inspiration for this soup was coming across beautiful tatsoi at Spring Valley Farm’s stand at the Alexandria Farmers market. Tatsoi is delicious raw or cooked, but like any green, it wilts down significantly so a little won’t go a long way. It’s more like a lot goes a long way. If you can’t find tatsoi, you can substitute greens such as spinach, kale or escarole.

Tuscan Stoup

makes a lot of stoup


  • 1 lb. bulk Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian herbs
  • 3 large bunches of tatsoi (about 6 cups) washed thoroughly and chopped
  • 1/2 cup grated Parmesan cheese, more for passing
  • 2 cans cannellini beans, drained and 1 can mashed until creamy
  • 1 can chopped tomatoes
  • 8 cups good quality chicken stock
  • 1/2 cup small pasta such as arancini or ditalini



In a heavy-bottom pan, heat olive oil over medium heat. Add onions and saute for 4-5 minutes, until translucent. Add garlic and cook for 1 minute. Add sausage and cook through (do not brown), crumbling it into small pieces as you cook. Add shredded tatsoi and cook until wilted. Add a pinch of kosher salt and several grinds of fresh black pepper. Add Parmesan cheese and stir to incorporate.


 Add tomatoes and beans. Stir to incorporate. Add the chicken stock and bring to a gentle simmer. Add pasta and stir. Cover and cook for 10-15 minutes, or until pasta is throroughly cooked and plumped. Adjust seasoning to taste. Serve with parmesan for passing at the table.


7 Responses to “Tuscan Stoup”

  1. Yum! This looks really hearty and delicious.

  2. This looks so good! With the very sudden onset of cooler weather here in NY this is something I will be making very soon :o )

  3. Gorgeous. I’m on it.

  4. Other than RR’s words, the soup looks awesome!

  5. I just made this for dinner tonight and it was wonderful! Nice and thick and hearty and just what I was craving.

    Such an easy “unfussy’ recipe – I had a few substitutions, didn’t even measure anything, and it still came out great.

    I served it insourdough bread bowl – spread with butter, sprinkled with garlic salt and toasted in the oven.

    Thank you so much for posting the recipe. :)

  6. [...] Gild the (Voodoo)lily, Stuffed Escarole from Got No Milk, Chicken Potpies from Honeyed Hashette, Tuscan Stoup from The Houndstooth Gourmet, Pinwheel Pizza from I’m Running to Eat, Stuffed Sweet Dumpling [...]

  7. What sized can’s of the beans ?

    Also, when it says to mash the 3rd can – is that with or without the bean liquid

    Also – what size can of tomatoes ?

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