If you’re craving a hearty meal that delivers big comfort and even bigger flavor, look no further than Ribollita Soup with Sausage & Toasted Bread. This Tuscan classic is pure love in a bowl, brimming with chunky vegetables, savory sausage, creamy beans, and ribbons of dark leafy greens. The crowning glory? A slab of garlicky toasted bread soaking up all that irresistible broth. There’s something so soul-satisfying about how these simple, rustic ingredients come together, making each spoonful just a little bit magical. Whether you’re cozying up on a chilly night or inviting friends over for dinner, Ribollita Soup with Sausage & Toasted Bread makes it feel like home.
Ingredients You’ll Need
One of the beauties of Ribollita Soup with Sausage & Toasted Bread is how each ingredient brings its own special touch, building layers of flavor, color, and texture. Every element is essential, yet the recipe is forgiving and customizable—it’s all about making the most of humble pantry staples.
- Olive oil: Adds a rich, fruity base for sautéing and deepens the overall flavor.
- Italian sausage (mild or spicy): Gives the soup savory depth and a gentle, warming spice—choose your favorite!
- Onion: Brings a subtle sweetness that rounds out the broth.
- Garlic: Infuses irresistible aroma and bold Italian character.
- Carrots: Offers a hint of natural sweetness and a pop of vibrant color.
- Celery: Lends earthiness and a delicate crunch to the soup’s base.
- Diced tomatoes: Brightens the broth and contributes a touch of acidity.
- Vegetable or chicken broth: Choose your favorite for the foundational flavor—either will work beautifully.
- Cannellini beans: These creamy beans keep the soup filling and satisfying.
- Kale or Swiss chard: Adds hearty texture, nutrition, and those gorgeous green flecks.
- Tomato paste: Boosts color and creates a deep, tomato-rich base.
- Dried thyme: Delivers classic Italian herb flavor in every spoonful.
- Dried rosemary: Provides a woodsy, aromatic undertone.
- Salt and pepper: Simple, essential seasonings to bring everything together.
- Bay leaves: Imparts delicate background notes for a well-rounded broth.
- Parmesan cheese (optional): For a luscious savory finish—don’t skip it if you love cheesy goodness!
- Rustic bread (such as sourdough or baguette): The foundation for your crunchy, flavorful toasts.
- Olive oil (for bread): Helps your bread crisp up beautifully in the oven.
- Garlic clove (for bread): A quick rub transforms your toasted bread into something almost magical.
How to Make Ribollita Soup with Sausage & Toasted Bread
Step 1: Cook the Sausage
Start by heating olive oil in a large soup pot or Dutch oven over medium heat. Crumble in the Italian sausage, letting it brown and sizzle as you break it into bite-sized pieces. Cook for 5 to 7 minutes until fully cooked through, then transfer the sausage to a plate and set aside—don’t worry if a few caramelized bits stick to the pan, they’ll add even more flavor to your Ribollita Soup with Sausage & Toasted Bread.
Step 2: Sauté the Vegetables
In the same pot, toss in diced onion, carrots, and celery. Let them sauté for 5 to 6 minutes, stirring often until the vegetables soften and become fragrant. Add the minced garlic and give it another minute or two, just until the kitchen fills with those classic Italian aromas you know and love.
Step 3: Add the Tomatoes & Broth
Stir in the tomato paste, diced tomatoes, dried thyme, rosemary, bay leaves, and a healthy pinch of salt and pepper. Give everything a good mix, letting the flavors meld for a couple of minutes. Then pour in your broth—vegetable or chicken, either works great. Bring everything to a gentle simmer and watch the pot fill with vibrant colors and savory promise.
Step 4: Simmer the Soup
Return your browned sausage to the pot, then add cannellini beans and chopped kale (or Swiss chard). Let the soup simmer quietly for 20 to 25 minutes. The beans will soak up the broth, the greens will wilt just enough, and all those rustic, hearty flavors will meld together, creating a Ribollita Soup with Sausage & Toasted Bread that’s as comforting as it is nourishing. Don’t forget to fish out those bay leaves before serving!
Step 5: Prepare the Toasted Bread
While your soup simmers, preheat the oven to 400°F (200°C). Arrange slices of rustic bread on a baking sheet, then brush both sides with olive oil. Toast in the oven for 5 to 7 minutes until golden and crispy. As soon as they’re out, grab your peeled garlic clove and gently rub it over the hot toast—this step is subtle but absolutely delicious.
Step 6: Assemble and Serve
Ladle portions of piping hot soup into bowls, then top each one with a generous slice of your freshly toasted bread. Don’t hesitate to sprinkle on some grated Parmesan for a mouthwatering, cheesy finish. Serve your Ribollita Soup with Sausage & Toasted Bread right away, letting everyone enjoy the magic of that perfectly crusty bread soaking up homey, savory broth.
How to Serve Ribollita Soup with Sausage & Toasted Bread
Garnishes
No bowl of Ribollita Soup with Sausage & Toasted Bread is complete without a finishing touch! I love a dusting of freshly grated Parmesan cheese, a swirl of grassy extra-virgin olive oil, or a scatter of fresh herbs like chopped parsley or basil. These little flourishes add pops of flavor and color that make the soup feel even more special.
Side Dishes
This soup is hearty enough to serve as the star of any meal, but if you want to build a feast, add a simple green salad tossed with lemony vinaigrette or a platter of roasted vegetables. If you’re feeling indulgent, a bottle of Italian red wine pairs beautifully with the earthy flavors of the Ribollita Soup with Sausage & Toasted Bread.
Creative Ways to Present
For a fun spin, cut the toasted bread into cubes and serve it crouton-style, letting your guests sprinkle them over their bowls. Or, try serving the soup family-style in a big cast-iron pot at the table, with a platter of garlic-rubbed bread and a mountain of shaved Parmesan for everyone to customize their own Ribollita Soup with Sausage & Toasted Bread experience.
Make Ahead and Storage
Storing Leftovers
Ribollita Soup with Sausage & Toasted Bread is one of those magical recipes that only gets better after a day in the fridge. Store cooled soup in airtight containers for up to four days. Keep the toasted bread separate so it stays crisp until you’re ready to serve again.
Freezing
This soup freezes wonderfully, making it a meal prep superstar! Let the Ribollita Soup with Sausage & Toasted Bread cool completely before transferring portions to freezer-safe containers. Freeze for up to three months; just remember to freeze the bread separately, if at all.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until piping hot. If it’s thickened a bit (which it often does), just add a splash of broth or water to loosen it up. Warm the bread in the oven or toaster, rub with a fresh clove of garlic, and assemble as usual for that just-made flavor.
FAQs
Can I make Ribollita Soup with Sausage & Toasted Bread vegetarian?
Absolutely! Just skip the sausage and use vegetable broth instead of chicken. The beans and veggies provide plenty of hearty texture and protein, so you won’t miss a thing.
What’s the best bread to use for the toasted topping?
Rustic breads like sourdough, ciabatta, or baguette work beautifully. The key is a sturdy loaf with a good crust, which holds up to the broth without falling apart. If you have stale bread, even better—it adds wonderful body to the soup.
Can I add more vegetables to the soup?
Definitely! Ribollita Soup with Sausage & Toasted Bread is super flexible. Potatoes, zucchini, or even leftover roasted veggies are great additions. Use what you have and make it your own!
Is this soup gluten-free?
The soup itself is naturally gluten-free, but you’ll want to use gluten-free bread for the toasted topping if needed. There are many great options in stores now that work perfectly here.
How do I make the soup thicker like a traditional ribollita?
If you want that classic, rib-stickingly thick ribollita, tear the toasted bread into pieces and let them soak in the pot for a bit before serving. The bread will absorb the liquid, giving you a deliciously rustic, stew-like consistency that’s truly authentic.
Final Thoughts
There’s something truly special about gathering around a steaming pot of Ribollita Soup with Sausage & Toasted Bread with family or friends. Each bite wraps you in warmth and delivers layers of flavor and comfort. I hope this recipe inspires you to cozy up and share a bowl (or two!) of this Tuscan treasure—it’s a crowd-pleaser you’ll crave all season long.
Print
Ribollita Soup with Sausage & Toasted Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Description
Ribollita Soup with Sausage & Toasted Bread is a hearty and flavorful Italian soup that is perfect for a comforting meal. This soup is packed with vegetables, beans, sausage, and topped with crispy toasted bread, making it a satisfying dish for any occasion.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 lb (450g) Italian sausage (mild or spicy), casing removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable or chicken broth
- 1 (14 oz) can cannellini beans, drained and rinsed
- 4 cups kale or Swiss chard, chopped (about 1 bunch)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 bay leaves
- 1/2 cup Parmesan cheese, grated (optional, for garnish)
For the Toasted Bread:
- 4 slices rustic bread (such as sourdough or baguette)
- 2 tbsp olive oil
- 1 clove garlic, peeled (for rubbing on bread)
Instructions
- Cook the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up into small pieces with a wooden spoon. Cook for about 5-7 minutes until browned and cooked through. Remove the sausage from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Tomatoes & Broth: Stir in the tomato paste, diced tomatoes, thyme, rosemary, bay leaves, salt, and pepper. Cook for 2-3 minutes, then pour in the broth. Bring to a simmer.
- Simmer the Soup: Return the cooked sausage to the pot. Add the cannellini beans and kale (or Swiss chard). Let the soup simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded together. Adjust seasoning with salt and pepper to taste. Remove the bay leaves.
- Prepare the Toasted Bread: While the soup is simmering, preheat the oven to 400°F (200°C). Brush the slices of rustic bread with olive oil on both sides and place them on a baking sheet. Toast in the oven for 5-7 minutes until golden and crispy.
- Assemble and Serve: Ladle the soup into bowls, and top each bowl with a piece of toasted bread. Rub each slice of toasted bread with the peeled garlic clove for extra flavor. Optionally, sprinkle the soup with grated Parmesan cheese for garnish.
- Enjoy: Serve the Ribollita soup hot with the toasted bread for dipping.
Notes
- Ribollita is traditionally made with leftover bread, which thickens the soup and gives it a rich texture. If you have stale bread on hand, use it to make the toasted bread.
- You can also add other vegetables like potatoes or zucchini to make the soup heartier.
- For a vegetarian version, omit the sausage and use vegetable broth.
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