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The Perfect Winter Soup

sausage soup

So for anyone that knows Nick, knows he likes to cook new things and loves incorporating sausage whenever possible! He came across this recipe for Italian Sausage Soup (courtesy of I must say, it turned out extremely tasty (not that I am surprised). It tasted even better the next day! This works best with a dutch oven if you have one. I was nice and let him use mine...after all, he was sharing his delicious soup with me. Italian Sausage Soup:

1 pound Italian sausage

1 clove garlic, minced

2 (14 ounce) cans beef broth

1 (14.5 ounce) can Italian-style stewed tomatoes

1 cup sliced carrots

1 (14.5 ounce) can great Northern beans, undrained

2 small zucchini, cubed

2 cups spinach - packed, rinsed and torn

1/4 teaspoon ground black pepper

1/4 teaspoon salt

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.

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