Italian Sausage Bean and Spinach Soup

Name: Italian Sausage Bean and Spinach Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 5 1/2 quarts (approx)
Ingredients: 2 1/2 lbs Italian sausage (removed from casings); 2 tablespoons olive oil; 2 large carrots, peeled and coarsley chopped; 1 large onion, finely chopped; 2 tablespoons minced fresh garlic; 2 teaspoons dried chili pepper flakes (optional or to taste); 3 teaspoons dried basil (or to taste); 2 -3 quarts chicken broth; 2 (14 ounce) cans diced tomatoes; 2 (15 ounce) cans cannellini beans, rinced and drained (white beans); 2 cups large uncooked shell pasta; 12 ounces fresh spinach (can use frozen); 1/4 cup grated parmesan cheese (or to taste); salt and black pepper

Community Pick

Submitted by Kittencalrecipezazz

"I strongly suggest to prepare this soup a day in advance and chill, the flavors intensify, you may adjust all amounts to taste --- this makes quite a lot of soup you may reduce amounts if desired or freeze for the next meal --- you will love this soup!"

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photo by Cook In Northwest

Ready In:: 1hr 15mins
Ingredients:: 14
Yields:: 5 1/2 quarts (approx)

ingredients

2 ¹⁄₂ lbs Italian sausage (removed from casings)
2 tablespoons olive oil
2 large carrots, peeled and coarsley chopped
1 large onion, finely chopped
2 tablespoons minced fresh garlic
2 teaspoons dried chili pepper flakes (optional or to taste)
3 teaspoons dried basil (or to taste)
2 -3 quarts chicken broth
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans cannellini beans, rinced and drained (white beans)
2 cups large uncooked shell pasta
12 ounces fresh spinach (can use frozen)
¹⁄₄ cup grated parmesan cheese (or to taste)
salt and black pepper

directions

Heat olive oil in a 8-10-quart pot over medium-high heat.
Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
Season with salt and pepper.
Pass more Parmesan cheese at the table.

Questions & Replies

Hey when do you add the meat back into the soup ??? Just askin......

Robin P.

Reviews

Wow! What a complex blend of flavors and textures. This soup is absolutely delicious and so easy to put together. I made 1/2 recipe and used slices of chicken italian sausage to make it healthier. I also omitted the red pepper flakes as my family doesn't like spicy. This is definitely a new favorite. Thanks for posting!

Chris from Kansas
Excellent quick and hearty recipe. Recommend making only half, it still provides a lot of soup.

ksummers35
I make this soup, a lot! Served w/ rustic garlic bread, yum! I used 1 packaged casing sausage, I #ground sausage, cook, added 1 chopped onion, 5 heads chopped garlic, 3 bay leaves, 2 bunches Swiss chard, 1 chopped russet potato, 1 bagged shredded carrots... cooked the usual way... starch potatoes add to creaminess... if you use cheese with rind... cook in soup! Adds creaminess too... I like spice, so I used spicy Italian sausage 1 tsp chili flakes, & 1 teaspoon homemade chili powder... & also homemade chicken broth! No tomatoes this time. I have used spinach in the past, 2 fresh bunches chopped! Yummy!

Diana D.
Very flavorful!

Barb B.
Delicious soup. Followed instruction exactly except substituted Penzeys Italian Herb Mix for the basil. Everyone loved it. Will make again.

MELISSA G.

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Tweaks

We both found the addition of two teaspoons of pepper flakes to be too spicy. I would caution to add a little bit at a time until you get it to the spiciness you desire.

Terry D.