Italian Sausage Soup Recipe

5 1 3
Italian Sausage Soup Recipe
Italian Sausage Soup Recipe photo by Taste of Home
Publisher Photo

Italian Sausage Soup Recipe

Read Reviews
5 1 3
Publisher Photo
This full-bodied soup will satisfy every size of appetite.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1-1/2 cups: 266 calories, 13g fat (4g saturated fat), 33mg cholesterol, 1391mg sodium, 23g carbohydrate (10g sugars, 6g fiber), 14g protein.

  • 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
  1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Sausage Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mamaknowsbest User ID: 5826120 144016
Reviewed Nov. 28, 2013

"Nice alternative to our regular soup. Used Hot Italian Sausage. We had to omit the spinach because we did not have it on hand. With the left over soup, the second day we topped pasta with it. I think we almost liked it better over pasta!!"

Loading Image