a taste of tuscany soup

How To Make a taste of tuscany soup

• 1

  Mince or chop in a food processor as finely as possible, the Onions, Carrot and Celery.
• 2

  In a 10in Skillet over low to medium heat, melt butter, gradually adding in your carrots, celery, and onion.
• 3

  Simmer onions, celery and onion mixture in the butter about 5 minutes until the flavors marry.
• 4

  Transfer contents of skillet to large saucepan or stockpot. Add Minced Garlic. Simmer on low heat.
• 5

  In 10 in Skillet, simmer Tomatoes until about half the juice cooks off. Add to Stockpot.
• 6

  Add Water or Stock (either Chicken or Vegetable work well in this soup) and continue to simmer.
• 7

  In 10 in Skillet, brown Sausage (Note: you can use more sausage, 1/2 package was what I had on hand.) Add to Stockpot, continuing to simmer.
• 8

  Allow Stockpot to Simmer on low heat for about 2 hours, stirring occasionally.
• 9

  Add Potatoes, and Cheese, and raise the temperature to Medium (just below a boil) Cook until potatoes are still firm, but no longer raw (this depends mostly on how large you cut them, mine take about 4-5 minutes)
• 10

  Return to a simmer, add spices, beans, and pasta shells. Simmer until shells are al dente.
• 11

  Enjoy with (or without) a Hunk of hot crusty Italian Bread).
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