Description
A hearty and flavorful soup made with Italian sausage and fresh vegetables, perfect for chilly evenings.
Ingredients
Scale
- 4 tablespoons extra-virgin olive oil
- 1 pound sweet Italian chicken sausage, removed from casings
- 1 large yellow onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 4 cloves garlic, peeled, smashed and finely minced
- 1 teaspoon dried oregano
- 1–1/2 teaspoons dried Italian herbs
- 1 teaspoon dried fennel
- 1/2 teaspoon red pepper flakes
- 2 Turkish bay leaves
- 8 cups chicken broth
- 1 14-ounce can crushed tomatoes
- 2 tablespoons tomato paste (optional)
- 1 2-inch piece Parmesan cheese
- 1 cup cooked fusilli
- 1 14-ounce can red kidney beans, drained and rinsed
- 1 cup spinach leaves
- Salt and freshly ground black pepper to taste
Instructions
- Heat oil in a large Dutch oven. Add the sausage to the pan (be sure to remove the outer casing first) and break the links up with a wooden spoon or spatula. Cook over medium-low heat for 7-10 minutes. Transfer the sausage to a bowl and set aside.
- While the sausage is cooking, bring a pot of water to a boil, add salt and cook 1 cup fusilli according to the directions on the box (about 7-9 minutes). Undercook the pasta just a bit because they will cook more in the soup.
- Add more oil to the pot if needed, then stir in the onions, celery and carrots to the same pot that you cooked the sausage in and sauté for approximately 5 minutes. Add the garlic and sauté for another 2-3 minutes.
- Stir in the seasoning.
- Return the sausage to the pot and stir. Pour in the broth, crushed tomatoes, tomato paste and Parmesan cheese wedge and stir. Bring to a boil, then reduce heat to low and place lid on the pot.
- Simmer for about 15 minutes, then add the beans and cook another 5 minutes. Remove from heat and add the pasta.
- Add the spinach to the soup just before serving.
- Season with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish with grated Parmesan cheese.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a thicker soup, reduce the amount of broth used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 grams
- Sodium: 850 mg
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 30 grams
- Cholesterol: 60 mg