Ancini de Pepe Tuscan Soup

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Soup season is my favorite season! This Ancini de Pepe Tuscan Soup brings together Italian flavors in a hearty way, perfect for a weeknight or slow Sunday afternoon to fill the house with cozy aromas. This soup can be made ahead and reheated, but save adding the pasta until you’re ready to serve. Even after the pasta is added, it keeps fairly well in the fridge for up to a week. You might have to add more broth since the pasta will continue to absorb liquid.

Ancini de Pepe Tuscan Soup

By: Katherine Tinsley
Ingredients
  • 6 cups chicken broth
  • 1 small onion, diced (I used 3/4 cup frozen onion)
  • 1 lb ground sausage
  • 1 small zucchini, diced
  • 1 can petite diced tomatoes
  • 1 can white beans, rinsed
  • 2 cups of kale, roughly chopped
  • 3/4 cup of Ancini de Pepe
  • 1 tbsp minced garlic
  • 2 tbsp Italian seasoning
  • 1 tsp red pepper flakes (optional)
  • 2 bay leaves
  • 1 tsp olive oil
  • parmesan rind (optional)
  • salt & pepper
  • freshly grated parmesan for topping
Directions
Step 1
Heat Dutch oven over medium heat. Add oil, diced onion, and garlic. Sauté until fragrant.
Step 2
Add sausage and red pepper flakes. Break-up into small pieces as you stir until evenly browned.
Step 3
Add diced tomatoes and white beans. Stir until evenly distributed.
Step 4
Add Italian seasoning, salt and pepper to taste, and chicken broth. Mix in bay leaves and parmesan. Bring to a simmer.
Step 5
Once simmering, mix in diced zucchini and chopped kale. Simmer on low for 1-1.5 hours.
Step 6
After letting soup simmer, add Ancini de Pepe and let simmer for 30 more minutes.
Step 7
Serve with freshly grated parmesan!

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