Italian Peasant Soup
Quick Cooking
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My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. —Kim Knight
Hamburg, Pennsylvania
SERVINGS: 11
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 pound Italian sausage links, casings removed and cut into 1-inch slices
- 2 medium onions, chopped
- 6 garlic cloves, chopped
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cans (14-1/2 ounces each) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 6 cups fresh spinach leaves, chopped
- Shredded Parmesan cheese, optional
Directions:
In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add onions and garlic; saute until tender. Add chicken; cook and stir until no longer pink.
Stir in the beans, broth, tomatoes, basil and oregano. Cook, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with Parmesan cheese if desired. Yield: 11 servings (2-3/4 quarts).