Italian Sausage Soup

I know, I know. Spring is on the way and I’m posting a soup recipe. It sounds odd – even to me. But the nights are still chilly and sometimes all you want is a steaming bowl of hot-goodness! This recipe is really good and I think you could substitute any veggie or meat of your choice and still have a hearty dish on your hands.
As you all know I am eating a lot of meat, veggies, fruit, nuts and seeds these days. Beans (Ahem, are not exactly Paleo) and are not in my cabinets these days! But, my Mom made us dinner and she taught me better than to be rude. ;) So, I kindly ate a few beans and pushed the rest to the side to get a hunk of sausage and a wilted leaf of spinach. It was truly tasty! If you’re a bean eater, this soup could use more of them. If you’re not — omit them and add more veggies of your choice! Simple! What’s in your cabinet? I bet you could make your own version of this soup.

This recipe is from my Mom’s box. It’s actually from the back of a Hunts soup can! It’s hearty, healthy, high in protein and not to mention warms the belly.

8 ounces Italian Sausage links (casings removed)
1 medium onion (about 1/2 C)
2 Cans (14.5oz each) Chicken Broth
1 (15 oz) can Cannellini Beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with roasted garlic
1 package (6 – 9 oz) baby spinach

1. Cook sausage and inions in a 6 gt. saucepan over medium-high heat about 10 minutes or until sausage is crumbled, browned and no longer pink and onions are soft. Drain fat.

2. Add broth, tomatoes and beans. Cook 5 minutes
3. Stir in spinach. Cover and cook about 5 additional minutes or just until spinach wilts. Serve.

**Quick Tip!!** You could also use diced up rotisserie chicken instead of the sausage for a healthier version, although some red pepper flakes and plenty of other spices will be in order since the sausage links give so much flavor.


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