Spicy Italian Sausage And Bean Soup

This soup is delicious and tastes even better the next day, it’s really a meal in itself so all that is needed is a crusty loaf of Italian bread on the side… it also freezes very well so you may want to double and freeze half for another meal

Servings 6-8

Ingredients:

2 tablespoons oil

1-1/2 pounds spicy Italian sausage links, casings removed (can use mild the spicy is better)

1 medium onion, chopped

6 garlic cloves, finely chopped

1 large carrot, peeled and diced

1 teaspoon dried crushed chili flakes, or adjust to heat level

2 teaspoons dried basil (rubbed between fingers to release the flavors, can use less)

1-1/2 quarts chicken broth (a little more or less is fine)

1 (14-ounce) can diced Italian tomatoes, with juice

1 (15-ounce) can white beans, rinsed and drained

3/4 cup uncooked small shell pasta

6 ounces fresh spinach

1/3 to 1/2 cup freshly grated Parmesan cheese (more to pass at the table)

salt and fresh ground black pepper, to taste

Instructions:——————————————–

Heat oil in a large pot over medium-high heat.

Add in sausage meat, onion and garlic; cook until browned (about 12-15 minutes, the meat must be lightly browned) drain fat.

Add in diced carrots, chili flakes and basil; cook stirring for about 3 minutes.

Add in chicken broth, tomatoes with juice and white beans; bring to a boil stirring.

Reduce heat to low cover and simmer for 30-35 minutes.

Add in the uncooked pasta shells; simmer until the pasta is firm-tender (about 10-15 minutes.

Stir in the spinach and Parmesan cheese then season with salt and pepper; cook stirring until the spinach is wilted.

Ladle into bowls and sprinkle more Parmesan cheese on top.

Related posts:

Spicy Sausage and Bean Pie

Italian Pasta and Bean Casserole

Creamy Sausage and Spinach Penne Bake

Spicy Mexi Chicken Corn and Black Bean Taco Soup

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