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Italian Peasant Soup

 Italian Peasant Soup
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
11 ServingsPrep/Total Time: 25 min.


  • 1 pound Johnsonville® Mild Italian Sausage Links 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


  • 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,

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Italian Peasant Soup (continued)

Nutritional Facts: 7 g fat (2 g saturated fat), 39 mg cholesterol, 471 mg sodium, 11 g carbohydrate, 3 g fiber, 16 g protein.