This soup has become one of my favorites since I first tried it almost a year ago. I make it at least once a month, and I usually double it in order to be sure to have plenty of leftovers. (The recipe here is doubled; the link has the original proportions.) I highly recommend it!

Sausage & Spinach Soup

Sausage & Spinach Soup

Sausage & Spinach Soup

1 1/4 lbs. mild Italian sausage (or turkey sausage)
1 1/2 cups chopped onion, about 1
3-5 garlic cloves, minced
1 cup water
2 cans cannellini beans, drained and rinsed
2 cans diced tomatoes
2 cans chicken broth (about 28 oz, or use a 32-oz carton)
4 cups baby spinach
2 tablespoons chopped basil (or 1-2 tsp. dried)
1 tablespoon chopped oregano (or 1 tsp. dried)
Romano cheese, grated

Remove casings from sausage. Cook sausage in a Dutch oven coated with cooking spray over high heat until browned, stirring to crumble. Add onion and garlic to pan; cook for 2 minutes. Stir in water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick (you can let it simmer for longer than this if you would like). Remove from heat, and stir in spinach, basil, and oregano. Ladle soup into bowls, and sprinkle each serving with Romano cheese.

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