Description
A hearty and flavorful Italian sausage soup filled with vegetables and beans.
Ingredients
Scale
- 1 pound ground Italian sausage
- 1 large white onion (minced)
- 1 cup sliced carrots
- 2 cloves garlic (minced)
- 5 cups chicken broth
- 1 can (28 ounce) fire-roasted diced stewed tomatoes
- 1 can (15 ounce) cannellini beans (drained, rinsed)
- 1 teaspoon dried basil
- 1 bay leaf
- 2 small zucchini (cubed)
- 3/4 cup ditalini pasta
- 2 cups spinach, packed (rinsed and torn)
- salt and pepper to taste
Instructions
- In a large stockpot or Dutch oven over medium-high heat, brown the sausage with the onion and carrots. Cook until the sausage is no longer pink. Add in the garlic and sauté until fragrant.
- Stir in the broth, tomatoes, beans, basil, and bay leaf. Season with salt and pepper.
- Reduce the heat, cover, and simmer for 15 minutes.
- Stir in the zucchini and pasta. Cover and simmer for another 8-10 minutes, or until the zucchini and pasta are tender.
- Remove from heat and add spinach. Replace the lid, allowing the heat from the soup to cook the spinach leaves for 4-5 minutes.
- Season with salt and pepper again if needed, then serve.
Notes
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg