Italian Sausage Soup with White Beans and Spinach

• Meat

  • 1 lb Italian sausage, mild

• Produce

  • 2 cups Baby spinach
  • 1 15.5 ounce can Cannellini beans
  • 2 Garlic cloves
  • 1 14.5 ounce can Tomatoes
  • 1 Vidalia onion, large

• Canned Goods

  • 5 cups Chicken stock

• Pasta & Grains

  • 1/2 cup Pasta, small cut

• Baking & Spices

  • 1 tbsp Italian seasoning blend

• Dairy

  • 1 Parmesan cheese, grated

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 pound mild Italian sausage, casing removed
• 1 large vidalia onion, diced
• 2 garlic cloves, minced
• 1 tablespoon Italian Seasoning Blend (I use Spice Islands)
• 5 cups chicken stock
• 1 14.5 ounce can diced tomatoes
• 1 15.5 ounce can cannellini beans, rinsed and drained
• 1/2 cup small cut pasta (I use DeLallo Ditallini)
• 2 cups baby spinach
• Grated parmesan cheese, for serving

Directions

• 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.
• Stir in the spinach. Serve immediately topped with parmesan cheese.

Nutrition