ITALIAN SAUSAGE SOUP WITH BEANS AND SPINACH
Italian sausage soup with white beans and spinach comes together quickly and satisfies so many cravings. It's packed with nutrients but also feels just a touch indulgent. Here's how to make it.
Provided by Carolyn Gratzer Cope
Categories Soups
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 392 calories, Carbohydrate 61.5 grams carbohydrates, Fat 11.5 grams fat, Fiber 8.4 grams fiber, Protein 13.6 grams protein
ITALIAN SAUSAGE SOUP
A hearty winter favorite.
Provided by SALLYJUN
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g
ITALIAN SAUSAGE BEAN AND SPINACH SOUP
I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 5 1/2 quarts (approx)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1155, Fat 66.7, SaturatedFat 22.4, Cholesterol 121.6, Sodium 4187.5, Carbohydrate 72.6, Fiber 14.2, Sugar 13.2, Protein 64.9
PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE
A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.
Provided by PanNan
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large heavy pot over medium high heat.
- Cook onion in oil 2 minutes.
- Stir in garlic, celery and carrots and cook for 3 minutes.
- Add and brown crumbled sausage.
- Add basil, oregano and red pepper.
- Toss to coat.
- Stir in tomatoes and stock.
- Bring to a boil.
- Reduce heat and simmer 30 minutes.
- If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
- Simmer for 6- 8 minutes or until pasta is tender.
- Stir in parsley and serve hot with grated Parmesan cheese.
ITALIAN SPINACH AND SAUSAGE SOUP
This is a very quick soup that makes a nice presentation at your dinner party or holiday meal. There are very few ingredients, yet it yields a very flavorful soup. It also makes a complete meal with some crusty bread and a salad. I am not a fan of fennel seed, so I have always omitted it, but the original recipe calls for it, so I won't impose my tastes on everyone!
Provided by JackieOhNo
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, combine all ingredients except for cheese. Bring to boil.
- Reduce heat. Simmer, covered, 15 minutes.
- Serve with grated Parmesan sprinkled on top.
Nutrition Facts : Calories 256.4, Fat 17.2, SaturatedFat 5.8, Cholesterol 32.4, Sodium 1380.1, Carbohydrate 7.7, Fiber 2.5, Sugar 2.1, Protein 17.9
WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH
This is a tasty Italian-type soup. It's great served with a grilled cheese or Portabello sandwich and sliced fresh fruit. I got the recipe at a cooking class I took in San Diego at Great News Cooking School. Recipe author: Chef Phillis Carey. Note: The beans and tomatoes are canned. The spinach is bagged and is found in the produce department.
Provided by GREG IN SAN DIEGO
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat.
- Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
- Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
- Add broth, tomatoes with juice and beans. Bring to a boil.
- Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
- Just before serving bring to a simmer and stir in the spinach to wilt.
- Ladle hot soup into pre-heated bowls.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 569.2, Fat 22.2, SaturatedFat 6.4, Cholesterol 88.2, Sodium 444.4, Carbohydrate 47.8, Fiber 11.7, Sugar 8.8, Protein 47.8
ITALIAN WHITE BEAN AND SPINACH SOUP
Make and share this Italian White Bean and Spinach Soup recipe from Food.com.
Provided by Lorrie in Montreal
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat oil over medium heat.
- Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
- Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
- Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
- With slotted spoon, remove 2 cups beans from soup mixture and reserve.
- Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
- Pour into bowl.
- Repeat with remaining mixture.
- Return puree and reserved beans to saucepan; heat to.
- boiling over medium-high heat.
- Stir in spinach and cook until wilted, about 1 minute.
- Remove from heat and stir in lemon juice.
ITALIAN SAUSAGE AND ZUCCHINI SOUP
Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. -Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.
Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 789mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
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5/5 (25)Category Dinner, Lunch, SoupCuisine ItalianCalories 485 per serving
- Place a large pot or dutch oven over med-high heat and add the sausage, breaking it up in to small pieces with a fork as it browns. Continue cooking until the sausage is no longer pink. Transfer the sausage to a bowl with a slotted spoon and discard all but 1 tablespoon of fat.
- Return the pot to the stove and add the onions. Cook the onions until translucent, approximately 4-5 minutes. Add the garlic, cooking for one minute until fragrant.
- Stir in the Italian seasoning and 1/4 cup of chicken stock to deglaze the pan being sure to scrape up any brown bits with a wooden spoon.
- Stir in the tomatoes, beans, sausage and remaining stock. Add the pasta and bring the soup to a boil. Cook for 6-7 minute or until the pasta is al dente.
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- Heat a Dutch oven or similar deep pot over medium high heat. Add the olive oil, garlic, red pepper, and Italian sausage. Cook until no pink color shows in the sausage.
- Add the chicken broth, tomatoes with their juice (break up the tomatoes), and spinach. Bring to a boil, then reduce the heat and simmer 15 minutes.
- Drain the beans and add them along with the Parmesan cheese, and salt. Cook for an additional 15 minutes.
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