This is another delicious soup my friend Elania made on Halloween! She also added orzo pasta - it was tasty!
Italian Sausage Soup
Ingredients
2 pounds Italian sausage
- 2 cloves garlic, minced
4 (14 ounce) cans beef broth
- 2 (14.5 ounce) cans Italian-style stewed tomatoes
- 2 cups sliced carrots
- 2 (14.5 ounce) cans great Northern beans, undrained
- 4 small zucchini, cubed
- 4 cups spinach - packed, rinsed and torn
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Original recipe yields 6 servings
Note: Recipe directions are for the original serving size.
Directions
- 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 15 minutes.
- Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
- Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
