Tuscan Sausage Soup

Ingredients

1 lb Italian ground pork sausage
1 cup chopped onions
1 large carrot, peeled, cut into quarters lengthwise & into 1/4-inch slices (about 1 cup)
1 tablespoon finely chopped garlic
1/4 tsp crushed red pepper flakes
6 cups reduced sodium chicken broth (from two 32-oz cartons)
1 can (19 oz) cannellini beans, drained, rinsed
1 can (28 oz) fire roasted diced tomatoes, undrained
2 tsp chopped fresh oregano
1 bay leaf
3/4 cup (3 oz) small ring pasta, such as ditalini
3 cups baby spinach, coarsely chopped
1 tablespoon olive oil
1/2 cup plain panko crispy bread crumbs
1/2 cup grated Parmesan cheese
 

Directions

  1. Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
  2. Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
  3. Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
  4. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
  5. Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

Makes about 8 servings. Takes 35 minutes for prep and 60 minutes to cook. Soup is always great on a cold day with a fire and glass of wine.

Author: Rhonda Faye

My name is Rhonda. I’m a Mom, wife, philanthropist, hard working, God loving Southern woman that lives in the Midwest (Wisconsin) but grew up in Kentucky. I’m obsessed with sweet tea, desserts, butter, brats and casseroles. Mama taught us how to be a lady but Daddy showed us how to shoot a gun. Hang on we are fixin’ to have some fun.

2 thoughts on “Tuscan Sausage Soup”

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