Tuscan Bean, Chicken, and Italian Sausage Soup recipe

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Ingredients

¾ pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
1 onion, chopped
1 yellow squash, sliced
2 cloves garlic, pressed
1 (32 ounce) carton chicken broth
2 (15 ounce) cans white beans, drained and rinsed
1 (15 ounce) can Italian-style diced tomatoes
2 cups baby spinach leaves
⅓ cup red wine
1 teaspoon Italian seasoning
3 tablespoons grated Pecorino-Romano cheese

Nutrition Info

358.9 calories
carbohydrate: 40.8 g
cholesterol: 26 mg
fat: 11.7 g
fiber: 9 g
protein: 20.2 g
saturatedFat: 3.9 g
servingSize: -
sodium: 1315.3 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.

  2. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic, cook and stir until the garlic is fragrant, about 1 minute more.

  3. Pour chicken broth, white beans, and diced tomatoes into the pot, stir. Add spinach, red wine, and Italian seasoning, bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

Recipe Yield

6 servings

Recipe Note

Tasty Italian soup that's quick and easy to make.

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