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Tuscany Peasant Soup Recipe

Serves 4


  • 4 Italian sausages, mild
  • 1 celery, inner stalk, diced
  • 3 zucchini, medium, thinly sliced
  • 1 onion, small
  • 3 cups beef stock
  • 1 8-oz can tomato sauce
  • 2 tsp fresh basil, chopped or 1/2 tsp dried
  • Salt and pepper to taste
  • Parmesan cheese, grated, or Romano


1. Slice sausages 1/2-inch thick.
2. Using a large saucepan, brown sausages. If turkey, spray pan first with vegetable spray.
3. Pour off any fat.
4. Add celery, zucchini and onion.
5. Saute for 2 minutes, stirring.
6. Put stock, tomato sauce and basil into crockery pot and mix.
7. Heat on high (300 F) for 30 minutes.
8. Add sausage-vegetable mixture to crockery pot.
9. Turn to low and cook for 2 to 3 hours.
10. Salt and pepper to taste.
11. Ladle into bowls and garnish with grated cheese.
12. Serve accompanied by garlic-buttered toasted French bread.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry
Course:First Course
Cuisine:European / Italian

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