Italian Sausage Soup

We're nearing the end of soup season, but I had to get this posted before it gets too warm! I'm not always the first in line for anything sausage, but this soup has SO much flavor. The Italian sausage seasons the broth so perfectly and it goes so well with all of the other ingredients. It's perfectly filling, satisfying and delicious. Sprinkle your bowl with some grated parm and you're good to go!

Italian Sausage Soup

Makes 6-8 servings

1 lb. ground mild Italian sausage

2 carrots, peeled and sliced

1/2 sweet onion, diced

2 tsp. garlic, minced

6 cups chicken broth

1 (14.5 oz.) can crushed tomatoes

1 (15 oz.) can cannellini beans, drained and rinsed

1/2 Tbsp. dried basil

8 oz. mini penne or other small pasta

4 oz. spinach 

salt and pepper to taste

grated Parmesan cheese for topping

1. Place sausage in a Dutch oven or large pot. Brown completely over medium-high heat and crumble as it cooks.

2. Add the carrots, onion and garlic and sauté until tender, about 7-10 minutes.

3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat and let boil until the pasta is cooked al dente.

4. Reduce heat to low and stir in the spinach, cooking until just wilted. Taste and season with salt and pepper.

5. Serve hot with grated parmesan, if desired.


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