Italian Sausage Soup

SUBMITTED BY: SALLYJUN PHOTO BY: Emily

"A hearty winter favorite."

PREP TIME	10 Min
COOK TIME	40 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (599)

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.

Wine Tip

Enjoy with an Italian red wine like Chianti Classico.

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REVIEWS

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Reviewed on Feb. 6, 2004 by TrackMom

I made this yesterday for the first time - EXCELLENT!!!!! Based on reviews I read I did the following: 1) used three sweet sausages and two hot ones (which I first cooked in my George Foreman Grille) 2) used 2 cloves of garlic, used 2 more cups of broth*(chicken), 3) used two cans of stewed tomatoes, 4) used 1 pkg of frozen spinach -- not fresh 5) added 1/2 cup of raw orzo noodles, 6) added 1 cubed potato, 7)added 1 chopped onion, 8) did not use the 1/4 teaspoon of salt. *NOTE: for the extra broth I make my own by using Herb-Ox Granulated VERY LOW SODIUM - only 5 grams of sodium per teaspoon compared to ca. 800 grams in the regular kind - 26 servings per jar.

26 users found this review helpful

Reviewed on Dec. 8, 2003 by VALIERRAN

Wow! Unbelievably good, even better than I thought it would be - a definite keeper and company-quality recipe. In fact, I think this is the best recipe I've gotten from this site. I added the browned sausage and the rest of the ingredients (plus an onion, a teaspoon of minced garlic - and red pepper instead of green) to the crockpot, and cooked it on low for 5 hours. I seasoned it with oregano, parsley, and rosemary. Then I stirred in a half cup or so cooked, drained ditalini before serving. Served with garlic bread, of course, just wonderful.

18 users found this review helpful

Reviewed on Dec. 8, 2003 by STACEC

This is a fabulous recipe! I also use 1 extra can of broth and then add 1-2 cups of cooked pasta at the end. I have also added a couple stalks of chopped celery which is very tasty as well. Makes a great winter meal with toasted french bread and a glass of wine. Thanks for the fantastic recipe.

16 users found this review helpful

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