The easiest and most flavorful weeknight dinner ever, this Italian Sausage Soup with White Beans and Spinach is on the table in less than 30 minutes using a few pantry staples. Healthy and hearty, this one is on regular rotation at my house.
INGREDIENTS
- 1 pound mild Italian sausage casing removed
- 1 large vidalia onion diced
- 2 garlic cloves minced
- 1 tablespoon Italian Seasoning Blend I use Spice Islands
- 5 cups chicken stock
- 1 14.5 ounce can diced tomatoes
- 1 15.5 ounce can cannellini beans rinsed and drained
- 1/2 cup small cut pasta I use DeLallo Ditallini
- 2 cups baby spinach
- Grated parmesan cheese for serving
INSTRUCTIONS
- 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.