Italian Peasant Soup Recipe

5 13 20
Italian Peasant Soup Recipe
Italian Peasant Soup Recipe photo by Taste of Home
Publisher Photo

Italian Peasant Soup Recipe

Read Reviews
5 13 20
Publisher Photo
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
MAKES:
11 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
11 servings
TOTAL 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) 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).
Originally published as Italian Peasant Soup in Quick Cooking January/February 2003, p27

Nutritional Facts

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

  • 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) 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
  1. 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.
  2. 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).
Originally published as Italian Peasant Soup in Quick Cooking January/February 2003, p27

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Reviews forItalian Peasant Soup

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MY REVIEW
browns19fan User ID: 919833 259339
Reviewed Jan. 7, 2017 Edited Jan. 8, 2017

"I first saw a very similar recipe, which was titled Etruscan Peasant soup, in a Taste of Home Cooking School publication at least 15 years ago. It has become one of our favorites.

For the two of us, I prepare this recipe using 50% of the amounts listed. I omit the chicken and substitute cooked shell or other small pasta for the beans. Since even a half-recipe provides us with leftovers I cook enough pasta for the entire batch of soup, then add some of it to our bowls. I refrigerate the leftover pasta separately and finish it up when we eat the remaining soup.
Note: I leave the casings on the sausage links and brown them before slicing. It just makes for a prettier presentation, IMO."

MY REVIEW
leosmaw User ID: 3763491 133165
Reviewed Feb. 13, 2014

"This is our favorite soup on a cold, snowy day like today."

MY REVIEW
Tom Brezzy User ID: 5637920 66334
Reviewed Jan. 4, 2013

"Wife and daughter LOVED this soup. I did add 32 oz of chicken broth, 2 bouillon cubes, about 1 1/2 lbs of chicken breasts and 6 FULL cups of fresh spinach. A keeper!"

MY REVIEW
Tom Brezzy User ID: 5637920 133164
Reviewed Jan. 4, 2013

"Wife and daughter loved it. A keeper. Will make again on another cold winters day. I did add extra chicken broth (32 oz) and was a little heavier on the spinach, plus 2 cubes of chick broth."

MY REVIEW
catweber User ID: 5083070 86808
Reviewed Oct. 8, 2012

"Wow, my family loved this! If I could give it 10 stars I would. easy to half since there's only three of us with leftovers for lunch the next day. Have passed this recipe on to several coworkers also"

MY REVIEW
pdhughes User ID: 2560316 44244
Reviewed Jan. 17, 2012

"This is one of our favorite soups. I do use the ground Italian turkey sausage instead for a healthier version. I think it is a very attractive soup to serve with all the various colors."

MY REVIEW
Springscook User ID: 4280266 205324
Reviewed Jan. 7, 2012

"Enjoyed it very much!"

MY REVIEW
ltdkrog User ID: 6389024 38518
Reviewed Dec. 7, 2011

"easy to make and delicious! I made it just with the chicken since I don't like italian sausage....."

MY REVIEW
kerly4 User ID: 37150 54275
Reviewed Dec. 7, 2011

"One of our favorite soups. We use ground mild Italian sausage and sometimes leave out the chicken. We also add an extra can or two of chicken broth to make it a little soupier. Love this recipe!!!"

MY REVIEW
EstherJanzen User ID: 4590889 66331
Reviewed Jan. 29, 2011

"Have made it many times and we love it, even my son who doesn't love soup"

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