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Italian Sausage Bean And Spinach Soup

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Ingredients

Adjust Servings:
2 1/2 lbs italian sausage (removed from casings)
2 tablespoons olive oil
2 large carrots, peeled and coarsley chopped
1 large onion, finely chopped
2 tablespoons minced fresh garlic
2 teaspoons dried chili pepper flakes (optional or to taste)
3 teaspoons dried basil (or to taste)
2 - 3 quarts chicken broth
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans cannellini beans, rinced and drained (white beans)
2 cups large uncooked shell pasta
12 ounces fresh spinach (can use frozen)
1/4 cup grated parmesan cheese (or to taste)
salt and black pepper

Nutritional information

1155
Calories
600 g
Calories From Fat
66.7 g
Total Fat
22.4 g
Saturated Fat
121.6 mg
Cholesterol
4187.5 mg
Sodium
72.6 g
Carbs
14.2 g
Dietary Fiber
13.2 g
Sugars
64.9 g
Protein
5667g
Serving Size

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Italian Sausage Bean And Spinach Soup

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    Cuisine:

    I make this soup, a lot! Served w/ rustic garlic bread, yum! used 1 packaged casing sausage, I #ground sausage, cook, added 1 chopped onion, 5 heads chopped garlic, 3 bay leaves, 2 bunches Swiss chard, 1 chopped russet potato, 1 bagged shredded carrots... cooked the usual way... starch potatoes add to creaminess... if you use cheese with rind... cook in soup! Adds creaminess too... I like spice, so used spicy Italian sausage 1 tsp chili flakes, & 1 teaspoon homemade chili powder... & also homemade chicken broth! No tomatoes this time. I have used spinach in the past, 2 fresh bunches chopped! Yummy!

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Italian Sausage Bean and Spinach Soup, I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste — this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal — you will love this soup!, I make this soup, a lot! Served w/ rustic garlic bread, yum! used 1 packaged casing sausage, I #ground sausage, cook, added 1 chopped onion, 5 heads chopped garlic, 3 bay leaves, 2 bunches Swiss chard, 1 chopped russet potato, 1 bagged shredded carrots cooked the usual way starch potatoes add to creaminess if you use cheese with rind cook in soup! Adds creaminess too I like spice, so used spicy Italian sausage 1 tsp chili flakes, & 1 teaspoon homemade chili powder & also homemade chicken broth! No tomatoes this time I have used spinach in the past, 2 fresh bunches chopped! Yummy!, We both found the addition of two teaspoons of pepper flakes to be too spicy I would caution to add a little bit at a time until you get it to the spiciness you desire


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    Steps

    1
    Done

    Heat Olive Oil in a 8-10-Quart Pot Over Medium-High Heat.

    2
    Done

    Add in the Sausage Meat; Cook Until Browned (about 8-10 Minutes) Remove the Meat to a Plate or Bowl.

    3
    Done

    Add in the Onion, Carrots, Basil and Dried Chili Flakes; Saute For About 5-6 Minutes Adding in the Garlic the Last Couple Minutes.

    4
    Done

    Add in Chicken Broth, Tomatoes With Juice and Drained Beans; Bring to a Boil, Cover With Lid and Cook at Medium-Low For About 30 Minutes.

    5
    Done

    Add in Pasta Shells; Reduce Heat and Simmer Until the Pasta Is Firm-Tender (about 10 Minutes, Stirring Occasionally.

    6
    Done

    Skim Any Fat That Has Accumulated on Top of the Soup, Then Stir in About 1/4 Cup Grated Parmesan Cheese and the Fresh Spinach; Cook Until the Spinach Is Just Wilted (about 1-2 Minutes).

    7
    Done

    Season With Salt and Pepper.

    8
    Done

    Pass More Parmesan Cheese at the Table.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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