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This Italian Sausage Bean and Spinach Soup was quite good. Would make again

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Joined: Dec 9, 2005


Posted to Thread #29359 at 12:55 am on Jan 13, 2017

Patís notes: Delicious! Made half the recipe using only 1 lb. Sweet Italian sausage (Trader Joes). Used conchiglie pasta. Used baby spinach and just stirred into the hot soup so it wouldn't get overdone and slimy with cooking.

Italian Sausage Bean and Spinach Soup

2 1/2 lbs Italian sausage, removed from casings
2 tbsp olive oil
2 large carrots, peeled and coarsely chopped
1 large onion, finely chopped
2 tablespoons minced fresh garlic
2 tsp dried chili pepper flakes, optional or to taste
3 tsp dried basil, or to taste
2 -3 quarts chicken broth
2 (14 oz) cans diced tomatoes
2 (15 oz) cans cannellini beans, rinsed and drained
2 cups large uncooked shell pasta
12 oz fresh spinach (can use frozen)
1/4 cup grated parmesan cheese, or to taste
salt and black pepper
Heat olive oil in a 8-10-quart pot over medium-high heat.
Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.

Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 15 minutes (Patís note: original recipe called for30 minutes but 15 was plenty to blend the flavors).

Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.

Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
Season with salt and pepper.
Pass more Parmesan cheese at the table.

Yield: 5.5 quarts (approx)

Source: Kittencal


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