Hearty Tuscan Soup

Made with fire roasted tomatoes and packed with veggies and beans, this Italian Tuscan soup is a little smoky and sweet, and 100% plant based. Ready in about 30 minutes from start to finish.

One of my favorite things of all time is soup.

I could eat soup everyday for the rest of my life and never get sick of it.

This week I was craving something with an Italian flair and with lots of colorful veggies. So I made myself a hearty Tuscan soup with carrots, zucchini, onions, tomatoes, pasta, and beans. It was just what I needed; it had so much flavor and filled me right up. The soup was simply delicious and comforting—it’s one of those Italian recipes that make it a great staple for your family’s kitchen table.

Tuscan Soup Ingredients

• Extra Virgin Olive Oil: Use high quality olive oil for this Italian soup. You’ll be using it to sauté the fragrant garlic, onions and thyme.
• Can of Cannellini Beans: Almost nutty in flavor with tender flesh, these white kidney-shaped beans give this Tuscan soup a bit of rustic heft.
• Canned Fire Roasted Tomatoes: What a great invention! I have fallen in LOVE with the charred flavor of these tomatoes. They add character to soups, stews and sauces and look lovely in the process. One 15-ounce can should do the trick.
• Vegetable Broth: I’m using veggie broth to keep this Italian soup vegan. However, chicken broth would work well if you prefer.
• Elbow Macaroni: These curved pasta tubes are the perfect size for soup. Substantive, yet small enough to be spooned up.
• Garlic, Onion and Thyme: This is the fragrant starter for the soup. There’s nothing more evocative of Italian comfort food than the smell of fresh garlic and onions being sautéed in a soup pot!
• Carrot, Zucchini and Spinach: These veggies work well in this soup – both in terms of flavor, and the vibrant colors they impart.
• Parmesan Cheese (optional): I like to shave or grate a small amount of Parmesan into each bowl as a finishing element just before serving. It’s a yummy, savory touch. Obviously, leave it out if you’re making a vegan soup.

Ingredient Variations

The following list includes ingredients that can be used as substitutes or additions to this soup:

• Chicken stock
• Italian sausage
• White beans
• Fresh tomatoes
• Other seasonal vegetables
• Black pepper
• Red pepper flakes
• Bay leaves
• Fresh herbs such as parsley, basil, and oregano

How to Make Tuscan Soup

Scroll all the way to the bottom of the post for the full recipe.

1. Start the aromatics. In a large pot over medium-high heat, add the olive oil and saute the onions, garlic and thyme for about 4 minutes – until the onions are fragrant and translucent.
2. Add your soup ingredients. Add the rest of the ingredients, except for the macaroni, and bring to a boil. Once boiling, reduce the heat to a simmer, cover and cook for 10 minutes.
3. Add the macaroni. Once you’ve added your pasta, bring the soup back to a boil – and again lower to a simmer, cover and cook for an additional 10 minutes (or until the pasta is cooked).
4. Serve. Ladle it up and serve hot. Sprinkle freshly grated Parmesan on top if you’re using it. You can also drizzle a little olive oil on top for a slight fruity and floral taste.

What Does Tuscan Mean?

Tuscan refers to the Tuscany region in central Italy, with its rugged Apennine Mountains, and olive groves and vineyards. It’s most known for its lush and scenic landscapes and its rich history in both art and culture. Its capital is the city of Florence which is home to the famous renaissance art of Michelangelo and Botticelli.

What Makes a Tuscan Dish ‘Tuscan’?

When it comes to Tuscan cuisine, there are specific elements that make Tuscan dishes whole heartedly ‘Tuscan’. First and foremost, many traditional Tuscan dishes are known for being simple dishes—not drenched in heavy sauces. The Tuscan people also love their bread which is often enjoyed dipped in their own local Italian olive oil.

Speaking of which, olive oil is another popular element to traditional Tuscan food. Cooking is usually done with olive oil and often used as a salad dressing as well. It’s also used in soups and stews — just like in this tuscan soup recipe. This region is also known for its local produce and meat. This means roasted meats and beans are other popular staples in Tuscan-based dishes as well. All ingredients are generally simple and inexpensive but still give just enough flavor to make the dish satisfying and unforgettable.

What to Serve with this Tuscan Soup

A big bowl of it is filling enough to have as a main for dinner, while a small bowl is perfect for a late night snack! Serve it with some fresh bread and butter and you’ve got yourself and delicious meal.

Or you can do the soup and salad thing! Serve it as a side dish alongside this fresh and bright chopped salad with avocado and endive – or something more substantial like a nicoise salad.

Or stick with the Italian theme and serve the soup as a side to this delicious chicken piccata or Italian cauliflower stir fry.

Other Soups You Might Like

Cauliflower Soup

Chickpea, Turnip and Lemon Soup

Japanese Egg Drop Soup (Kakitamajiru)

Lemon Chicken Orzo Soup

Did you like this hearty Tuscan soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!

Hearty Tuscan Soup

Print Recipe

★★★★★

4.8 from 4 reviews

Wholesome and so colorful! This Tuscan soup takes about 30 minutes to make from start to finish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 people 1x
• Category: Soups
• Method: Stove top
• Cuisine: Italian
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 15 ounces cannellini beans (drained)
• 15 ounces can fire roasted diced tomatoes
• 1/3 cup dry elbow macaroni
• 1 medium onion (finely chopped)
• 1 carrot (roughly chopped)
• 1 zucchini (roughly chopped)
• 1 clove garlic (minced)
• 1 tablespoon thyme (chopped)
• 1 cup spinach (roughly chopped)
• 1 quart vegetable broth
• freshly grated parmesan cheese (optional)

Instructions

1. In a large pot over medium-high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
2. Add all other ingredients – except the macaroni – and bring to a boil.
3. Reduce to a simmer, cover and cook for 10 minutes.
4. Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
5. Serve hot and topped with a little freshly grated parmesan cheese and a drizzle of olive oil (optional).

Notes

Store the leftovers in an airtight storage container, and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 313
• Sugar: 5.8g
• Sodium: 364.2mg
• Fat: 8.9g
• Saturated Fat: 1.1g
• Unsaturated Fat: 0.8g
• Trans Fat: 0g
• Carbohydrates: 45.4g
• Fiber: 10.8g
• Protein: 11.8g
• Cholesterol: 0mg

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