Italian Sausage Soup

We had a big snow storm that shut everything down for about a week...but nothing like the Eastern seaboard got.  We had soups of all kinds that week.  I just couldn't seem to get warm.  This was one of our favorites...from FeedingBig.com

 

 

Italian Sausage Soup

 

1 pound of Italian sausage

1 garlic cloves, minced

2 (14oz) can of beef broth

1 (14.5 0z) can of Italian-style stewed tomatoes

1 cup of sliced carrots

1 (14.5 oz) can of Great Northern beans, undrained

2 small zucchini, cubed

2 cups of spinach-packed, rinced and torn

1/4 teaspoon ground black pepper

1/4 teaspoon of salt

 

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 another 15 minutes.

 

Stir in beans with liquid and zucchini.  Cover and simmer another 15 minutes or until the zucchini is tender.

 

Remove from heat, and add spinach.  Replace the lid allowing the heat from the soup to cook the spinach leaves.  Soup is ready to serve after 5 minutes.

 

Serves 6.

 

**I loved it just like it was.  Mark of course added some RedHot and loved it.  Michael is not a fan of any kind of soup.

 

 

 

 

We had a big snow storm that shut everything down for about a week...but nothing like the Eastern seaboard got.  We had soups of all kinds that week.  I just couldn't seem to get warm.  This was one of our favorites...from FeedingBig.com

 

 

Italian Sausage Soup

 

1 pound of Italian sausage

1 garlic cloves, minced

2 (14oz) can of beef broth

1 (14.5 0z) can of Italian-style stewed tomatoes

1 cup of sliced carrots

1 (14.5 oz) can of Great Northern beans, undrained

2 small zucchini, cubed

2 cups of spinach-packed, rinced and torn

1/4 teaspoon ground black pepper

1/4 teaspoon of salt

 

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 another 15 minutes.

 

Stir in beans with liquid and zucchini.  Cover and simmer another 15 minutes or until the zucchini is tender.

 

Remove from heat, and add spinach.  Replace the lid allowing the heat from the soup to cook the spinach leaves.  Soup is ready to serve after 5 minutes.

 

Serves 6.

 

**I loved it just like it was.  Mark of course added some RedHot and loved it.  Michael is not a fan of any kind of soup.