Hearty Tuscan Soup – fire roasted tomatoes make this soup a little smoky and sweet. And it only takes 10 minutes to prep!
Hearty Tuscan Soup Recipe
Canned fire roasted tomatoes – what a great invention! I have fallen in L-O-V-E with the charred flavor of these tomatoes – they add character to soups, stews and sauces and look so beautiful!
One of my favorite dishes of all time is soup. I can have soup in the morning, as a snack, for dinner, hot, cold, pureed, chunky, etc.. This week I was craving something a little Italian 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 – the soup was hearty, tasty and healthy!
One pot recipes are about the most convenient and time saving dishes you can make. They can also be just as nutritious and yummy as something that requires a lot of effort in the kitchen. This hearty Tuscan soup may only take 10 minutes to prep but looks like an Italian grandma helped me make it! It’s also a great way to use your leftovers since you can stir in anything from veggies, meats – even seafood.
Garlic, thyme and vegetable broth make the base for this hearty Tuscan soup. It’s what gives it that familiar, homely taste that can restore a tired body and mind. 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!
Other quick, easy and delicious noodle recipes:
- Easy roasted chicken pho
- Bihon pancit
- Kimchi udon
- Lemon chicken orzo soup
- Wakame and vermicelli 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!
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Hearty Tuscan Soup Recipe
Hearty Tuscan Soup – charred tomatoes make this soup a little smoky and sweet. And it only tastes 10 minutes to prep!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Soups
- Method: Stove top
- Cuisine: Italian
Ingredients
- 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
- In a large pot over high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
- Add all other ingredients – except the macaroni – and bring to a boil.
- Reduce to a simmer, cover and cook for 10 minutes.
- Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
- Serve hot and topped with a little freshly grated parmesan cheese.
Notes
This Hearty Tuscan Soup Recipe Is:
Cholesterol-free
Very high in vitamin A
High in vitamin C
Keywords: recipe, appetizer, vegetarian, vegan
Maggie Unzueta says
March 5, 2019 at 1:43 amOh my! I need this in my life. Must print your recipe. Thanks for sharing
★★★★★
Kay says
March 1, 2019 at 6:34 pmJust wanted to let you know this soup is amazing! I use it quite often in my rotation. Quick, healthy and delicious! Thank you!
Karen says
February 5, 2018 at 5:02 pmMade this soup today very delicious didn’t think it was going to be this good
Kenzo Ponzi says
November 4, 2018 at 4:04 pmHow many bowls did you eat?
Courtney says
June 16, 2017 at 4:02 pmThis was so quick and easy! And GOOD! Thank you for sharing!
Jude says
November 25, 2016 at 8:40 amHi, Lauren! I am a beginner in the kitchen, so I’m glad we are still alive after my experiments 😀 This recipe is very simple, and the soup is very very tasty! Thank you!
★★★★★
Lauren says
May 5, 2016 at 11:51 amDo you think this soup will freeze alright? I am unsure because of the zucchini and noodles. Thank you.
Caroline Phelps says
May 5, 2016 at 1:22 pmHi Lauren!
The zucchini should freeze well – the pasta would be the issue. What you could do is separate the soup once all the veggies are cooked and freeze one half. You can then add the noodles to what you are planning to eat on the same day.
Emily says
March 1, 2016 at 8:29 pmTried this soup on a rainy night and it tastes and smells amazing. I added a couple of my own ingredients like celery and cabbage. Paired it with a nice multi grain boule! Thanks.
★★★★
Caroline Phelps says
March 1, 2016 at 8:36 pmThis soup is so versatile, it’s a great way to use leftover veggies! Thanks for sharing Emily!
Kim says
February 5, 2016 at 9:21 pmCaroline, I’ve just found your website and haven’t yet had a chance to make any of your recipes, but I absolutely love your site! I really appreciate you putting the nutrition info on the recipes. Can’t wait to try this soup!
Caroline Phelps says
February 6, 2016 at 11:29 amThank you Kim and I hope you find lots of recipes you like! 🙂
Paige Winfree says
January 18, 2016 at 7:46 pmI just got done making this dish, and it turned out soooo good! I tweaked the recipe a little by removing the carrots, using pasta shells instead of macaroni, and adding in half a potato, some green onion, a cup of kale, and a shredded rotisserie chicken. It’s pretty cold where I’m from right now, and this soup hit the spot. Thank you so much for sharing!
Caroline Phelps says
January 18, 2016 at 8:18 pmYou’re welcome Paige! Your version sounds so comforting – perfect for a snowy day like today in NYC!