Italian Sausage SoupI don't remember if I posted this recipe before but I made it again the week of Christmas and I was reminded of just how great this soup is. With over 800 reviews it has 5 stars. I followed the advice of one of the people who reviewed it and it is the only way I have made it. There are other suggestions in the review but I think I'm going to stick to the advice below:
GREAT RECIPE! I have made this a couple times now and love it. I followed suggestions from other reviews and made the following changes: used hot italian sausage, 3 cloves of garlic, added 1 can of chicken broth, 1 small onion diced, 2 celery stalks diced, **1 can white kidney beans (drained and pureed)** read below, 1/2 cup uncooked orzo pasta and 1 tea crushed red pepper. Brown sausage, celery, garlic and onion in dutch oven. Add broth, tomatoes, carrots, crushed red pepper and pepper and simmer 1 hour uncovered. **Add pureed kidney beans and cook another half-hour**I didn't do this part. Add zucchini and can of great northern beans and cook 15 minutes. Add orzo and cook 5 min. Add spinach and cook another 5 min. Add extra water if too thick. Serve with shredded romano cheese on top. The most important change is the addition of the orzo pasta. It really made the soup delicious and filling. Thanks for such a great recipe!
Prep Time:
10 Min Cook Time:
40 Min Ready In:
50 Min
Servings (Help)
USMetricCalculate
Original Recipe Yield 6 servings
Ingredients
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (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
Directions
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.
