Italian Sausage Bean and Spinach Soup

Italian Sausage Bean and Spinach Soup

Time: 1 hrs 15 mins


  • 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


  • 1 Heat olive oil in a 8-10-quart pot over medium-high heat.
  • 2 Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
  • 3 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 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 Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
  • 6 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 Season with salt and pepper.
  • 8 Pass more Parmesan cheese at the table.

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