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Italian Peasant Soup Recipe

Italian Peasant Soup Recipe photo by Taste of Home

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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

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Italian Peasant Soup Recipe

Prep/Total Time: 25 min.

Yield: 11 Servings

5 20 25

Ingredients

1 pound Johnsonville® Mild 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) white kidney or cannellini 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, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink.
Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired. Yield: 11 servings (2-3/4 quarts).

Nutritional Facts 1 serving (1 cup) equals 169 calories, 7 g fat (2 g saturated fat), 39 mg cholesterol, 471 mg sodium, 11 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Italian Peasant Soup in Quick Cooking January/February 2003, p27

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Italian Peasant Soup

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Reviewed on Mar. 02, 2009 by eagleswingz

This soup was very good with lots of flavor! It was easy to make and did not take alot of prep time. I let it simmer a little longer than the recipe called for. Turned out great first time around.