Simple Italian Sausage Soup
One pot, quick and easy, with a deep delicious flavor. It freezes amazing too.
Author: Tara Garland
Recipe type: Dinner
Serves: 6-8 servings
- 1 lb. bulk Italian Sausage or removed from casing, either sweet or hot
- 2 Tbls. olive oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 15oz. can white cannellini beans
- 4 C. chicken broth
- 1 can (about 15 oz.) diced tomatoes with their juice
- 4 C. fresh spinach (or about 1.5 C. frozen spinach)
- Fresh grated Parmigiano
- salt and pepper to taste
- Heat a large heavy bottom stock pot, on medium high heat
- Add 2 Tbls. olive oil
- Add sausage evenly to heated pan. Let meat brown without stirring for about 5 minutes. The deeper the color the better the soup flavor at the end. I let my meat get VERY brown.
- Stir meat and brown until cooked through.
- Add diced onion and sauté about 3-5 minutes or until it start to soften.
- Add in minced garlic, stir for 1 minute
- Pour in 4 cups of chicken broth, scraping bottom of pan to remove any brown bits from sausage
- Add in, tomatoes and cannellini beans, stir.
- Add in spinach and cook and until wilted.
- Simmer soup for 15-30 minutes to deepen flavor.
- add Parmigiano cheese to taste and any salt or pepper if needed.
- TO FREEZE: Let soup cool to room temperature. Ladle soup into a large gallon size freezer zip lock bag, OR, into several mason jars leaving one inch at the top when filling.
- Lay freezer bag flat in freezer (I place my bagged soup on a cookie sheet until frozen solid so it remains flat and stores easy.)
- TO HEAT: Remove bag from freezer. Thaw on counter while at work OR place in a bowl of cool water to thaw faster.
- Place thawed soup in saucepan and heat over medium/low until hot. Serve.