This full-bodied soup will satisfy every size of appetite.
- 1 can (49-1/2 ounces) chicken broth
- 2 cups cut fresh green beans
- 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian diced tomatoes
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped fennel bulb
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon white pepper
- 5 Italian sausage links
- 1 tablespoon olive oil
- 3 cups coarsely chopped fresh spinach
- Shredded Parmesan cheese, optional
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes.
- Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired. Yield: 8 servings.
Originally published as Italian Sausage Soup in Weeknight Cooking Made Easy Annual 2005, p181
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