We get a slight cool spell here in Texas and I’m already craving soup! And by cool, I mean highs only in the 90s in August.
This soup is super filling and pretty healthy too. It’s full of Italian sausage, cannellini beans, diced tomatoes, and fresh spinach. Some garlic, onion, and Italian seasonings give it a hearty and deep flavor that’s perfect to warm you on a cold day or just to get your soup fix every once in a while. And make sure to bake a batch of these parmesan black pepper cornbread biscotti – they’re perfect for dipping! (recipe coming next)
Hearty Italian Sausage Soup
1 (16 oz) package Italian sausage
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz) container chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes
1 tsp dried Italian seasoning
1 (5 oz) package fresh baby spinach
Yield: About 12 cups
Cook sausage in hot oil in a large pot over medium heat for 7 to 8 minutes on each side or until browned. Remove sausage from pan, reserving any drippings in the pot. Sauté onion in hot drippings for 3 minutes or until tender. Add garlic and sauté 1 minute. Cut sausage into 1/4 inch thick slices and return to pot.
Stir chicken broth, beans, tomatoes, and Italian seasonings into the pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for at least 25 minutes.
Before serving, stir in the spinach and cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Serve while hot and include parmesan black pepper cornbread biscotti if wanted.
Source: Slightly adapted from My Recipes