Fall soup to warm your soul

soup-vert-e1379293573695Sausage, Bean & Pasta Soup with Spinach
Prep time:
Cook time:
Total time:
Serves/Yield: 4-6
  • Canola or olive oil
  • 2 fresh Italian or chorizo sausage (hot or mild)
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 2 cups water
  • 1 cup dry fusilli or other small pasta
  • 14 oz can tomato sauce or diced tomatoes
  • 3 cups chicken or vegetable stock
  • 1 tsp dried oregano or basil
  • Salt and pepper (to taste)
  • 2 cups fresh spinach, loosely packed, or 1 cup chopped kale
  • 2 cups cooked white or red kidney beans, or a 19 oz can, rinsed and drained
  • Freshly grated Parmesan cheese, for serving
  1. In a large saucepan set over medium heat, heat a drizzle of oil and sauté the sausage, breaking it up with a spoon, until it is browned.
  2. Add the onion and garlic and cook for 2 to 3 minutes, until soft.
  3. Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
  4. Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
  5. Add the spinach and beans and cook the soup for another 3 to 5 minutes.
  6. If it seems too thick, thin it with a little extra stock, tomato juice, or water.
  7. Ladle into bowls and top each serving with grated Parmesan while still hot.

Author: Brian

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