Saturday, March 1, 2014

Sausage, Cannellini and Spinach Soup

Another Pinterest find and a winner!  You could easily add a small pasta (Ditalini, Conchiglie or even a Fusilli) to this soup and it would be equally delicious!  It's also a very quick and easy soup to make.  Why ever eat canned soup when making homemade is soooo soooo easy? 

Since hubby and I are empty nesters and don't like eating the same thing for days on end ... leftovers one day is wonderful but more then that... NOT.  Every soup recipe on my blog is freezable.  Let leftovers completely cool, then measure 2 cup servings into freezer bags and lay them flat to freeze.  To reheat, just break them into four pieces (while still in freezer bag), place in a small pot and put on low for about 20 minutes ... perfect!  You can microwave to reheat too but I prefer not.  When freezing soups containing pasta or potatoes, after cooling at room temp, place in fridge for a couple hours (or overnight) then measure and place into freezer bags.  This keeps the pasta and potatoes from going mushy ... eeeew!!!

This is a healthy soup especially if you use organic ingredients like we do.

Sausage, Cannellini and Spinach Soup
(adapted from

5 Mild (Chicken) Italian Sausage Links, removed from casings
1 Tblsp Extra Virgin Olive Oil
1 cup Chopped Onion
2-3 Garlic Cloves, minced
1 can Cannellini Beans, rinsed and drained
2 cans Diced Tomatoes
2 cans Chicken Broth
2 Big Handfuls Baby Spinach
3 Tblsps Fresh Basil, chopped OR 1 Tblsp Dried Basil*

Heat EVOO in a large soup pot and cook Sausage until just about browned, stiring to crumble.  Add Onion and Garlic* and cook an additional 2-3 minutes.  Add Beans, Tomatoes and Chicken Broth, stirring gently so as not to break up the beans.  Cover and bring to a boil.  Uncover and simmer on medium low heat for about 15 minutes or so.

Remove from heat.  Stir in Spinach and Basil.  *When using Dried Basil, add at same time as Onions and Garlic. 

Top with freshly grated Parmesan, if desired.

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