Italian Sausage Soup with White Beans and Spinach
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 garlic cloves minced
- 2 cups baby spinach
- 5 cups chicken stock
- 1 pound mild italian sausage casing removed
- grated parmesan cheese for serving
- 1 14.5 ounce can diced tomatoes
- 1 tablespoon italian seasoning blend (i use spice islands)
- 1/2 cup small cut pasta (i use delallo ditallini)
- 1 large vidalia onion diced
- 1 15.5 ounce can cannellini beans rinsed and drained
- Carbohydrate 14.6025563095773 g
- Cholesterol 52.0912751576082 mg
- Fat 21.4299111931683 g
- Fiber 0.553124992996454 g
- Protein 16.2328140970159 g
- Saturated Fat 7.35837501318907 g
- Serving Size 1 1 cup (406g)
- Sodium 852.832528450155 mg
- Sugar 14.0494313165808 g
- Trans Fat 1.25584638183803 g
- Calories 320 calories
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.
