Italian Sausage Bean And Spinach Soup Recipes

ITALIAN SAUSAGE SOUP WITH BEANS AND SPINACH

Steps:

• Remove sausage from casings (if any) and crumble it into a very large pot. (I use a 9-quart Dutch oven.)
• Cook, stirring occasionally, until sausage is browned and cooked through.
• Remove sausage to a paper towel-lined plate and spoon out and discard all but about one tablespoon of fat from the pot.
• Lower heat to medium. Add onion, carrots and celery, along with the salt, and stir to coat with fat. Cook for about 10 minutes, stirring occasionally, until carrots are fairly tender and veggies are lightly browned in spots.
• Add garlic and cook, stirring, one minute more.
• Stir in tomatoes and their juices, scraping up any browned bits from the bottom of the pot.
• Pour in stock.
• Bring to a boil over high heat, then reduce heat to simmer for ten minutes.
• Meanwhile, cook pasta shells to al dente in a separate pot of well-salted water. Drain and toss with the olive oil.
• Back in the big soup pot, add beans, reserved sausage, and spinach.
• Simmer until spinach is wilted.
• Off the heat, stir in parsley and black pepper.
• Ladle soup into bowls, stirring some pasta shells into each. Serve with cheese to pass at the table.

ITALIAN SAUSAGE SOUP

Steps:

• In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
• Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
• Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

ITALIAN SAUSAGE BEAN AND SPINACH SOUP

Steps:

• Heat olive oil in a 8-10-quart pot over medium-high heat.
• Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
• Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
• 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.
• Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
• 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).
• Season with salt and pepper.
• Pass more Parmesan cheese at the table.

ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
• Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
• Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.