Ingredients for Italian Sausage Bean And Spinach Soup
- Italian Sausage
- 2 tablespoons olive oil
- 2 carrots, chopped
- 1 large onion, chopped
- Fresh Garlic
- Dried Chili Pepper Flakes
- Dried Basil
- 6 cups chicken broth
- Diced Tomatoes
- Cannellini Beans
- Shell Pasta
- 5 ounces fresh spinach
- Parmesan Cheese
- Salt And Black Pepper
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How to Make Italian Sausage Bean And Spinach Soup
- Heat 2 tablespoons of olive oil in an 8-10 quart pot over medium-high heat.
- Add 1 pound Italian sausage meat (removed from casings).
- Cook until browned, breaking it up with a spoon. Remove the sausage to a plate or bowl.
- Add 1 large onion (chopped), 2 carrots (chopped), 1/4 cup chopped fresh basil, and 1/2 teaspoon dried chili flakes to the pot.
- Sauté for 5-6 minutes, adding 2 cloves garlic (minced) during the last 2 minutes.
- Add 6 cups chicken broth, 2 (28 ounce) cans crushed tomatoes with their juice, and 2 (15 ounce) cans cannellini beans (drained and rinsed).
- Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
- Add 1 cup small pasta shells (like ditalini or elbow macaroni).
- Reduce heat to low and simmer until the pasta is tender, about 10 minutes, stirring occasionally.
- Skim any fat from the surface. Stir in 1/4 cup grated Parmesan cheese and 5 ounces fresh spinach.
- Cook until the spinach is just wilted.
- Season generously with salt and pepper to taste.
- Serve with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
174 g
Sugar
52g
Fat
111g
Carbs
24g
