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Italian Sausage Soup

 Italian Sausage Soup
This full-bodied soup will satisfy every size of appetite.
8 ServingsPrep: 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 Johnsonville® Mild Italian Sausage Links 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

2 of 2

Italian Sausage Soup (continued)

Directions (continued)

  • wilted. Garnish with Parmesan cheese if desired. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups soup (calculated without cheese) equals 266 calories, 13 g fat (4 g saturated fat), 33 mg cholesterol, 1,391 mg sodium, 23 g carbohydrate, 6 g fiber, 14 g protein.