Tuscan Italian Chicken Sausage and Bean Soup

There are so many different kinds of chicken sausage these days, the seasonings and spiciness of this dish depend on your initial ingredients. Don’t hesitate to taste and add what you like. Delizioso! Barb L.

Serves: 8-10


1 Tbsp Flying Olive Garlic, Tuscan Herb, Gremolata, or Basil Extra Virgin Olive Oil or a Single Varietal ofChoice

¾ lb Italian chicken sausage links, casings removed and sausages cut into ¼” pieces (I used 2 links of Fresh Thyme’s basil, garlic, and pepper chicken sausage)

1 onion, chopped

½ cup chopped celery

½ cup chopped carrots

1 yellow or zucchini squash, sliced

2 cloves garlic, pressed or grated

1 (32 oz) carton chicken broth

2 (15 oz) cans white cannellini beans, drained and rinsed

1 (15 oz) can Italian-style or fire roasted diced tomatoes

2 cups baby spinach leaves

3 Tbsp Flying Olive Dark Traditional Balsamic Vinegar, Neapolitan Herb, 1/3 cup red wine or a Combination (I used 1 ½ Tbsp Neapolitan Herb Balsamic and 1 ½ Tbsp red wine)

1 tsp Italian seasonings

Grated Pecorino-Romano cheese

A few drops to ½ tsp Flying Olive Spicy Extra Virgin Olive Oil such as Chipotle, Harissa, or Cayenne Red Chili, to taste, if desired (Again, this depends on the original spiciness of your other ingredients)

Salt and Pepper

1 Sprig of parsley or basil for garnish for each bowl of soup, if desired


Add the Flying Olive Garlic, Tuscan Herb, or Basil Extra Virgin Olive Oil to a large pot over medium-high heat. Add the sausage and cook until completely browned, 5-7 minutes. The sausage should be completely cooked through. Drain and discard all but 1 Tbsp of fat.

Add and stir in the onions, celery, and carrots with the sausage. Cook until the onions are translucent, and the celery and carrots are soft, about 5 minutes. Add the squash and garlic and cook and stir until the garlic is fragrant, about 1 minute more.

Pour the chicken broth, white beans, and diced tomatoes into the pot; stir. Add the spinach, your choice of Flying Olive Balsamic or red wine, and Italian seasonings. Bring the mixture to a simmer and cook until hot, about 15-30 minutes. Taste and add more seasoning, salt and pepper, and the Flying Olive Spicy Extra Virgin Olive Oil, if desired. Ladle the soup into bowls and garnish with a sprig of basil and/or parsley and a grating of Pecorino-Romano cheese. Serve.

Submitted by Barb L.