Omigosh, this soup is amazing — amazing flavor, amazing aroma, amazingly easy to make. Most of the recipes I prepare are selected to utilize the items on sale at my local grocery, and this is no exception. Italian sausage was the main ingredient along with baby spinach, stewed tomatoes, and carrots. I actually didn’t have any zucchini on hand so I substituted crimini mushrooms with excellent results. Ready in just under an hour, this hearty soup is perfect for a cold winter lunch or supper by the fireplace.
ITALIAN SAUSAGE SOUP (serves 6)
- 1 pound Italian sausage
- 1 clove garlic, minced
- 28 ounces beef broth
- 14.5 ounce can Italian-style stewed tomatoes
- 1 cup sliced carrots
- 14.5 ounce can great Northern beans, undrained
- 2 small zucchini, cubed
- 2 cups spinach – packed, rinsed and torn
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 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.