Italian Sausage Soup

Chunky Italian sausage once browned adds tons of flavor to the soup. The creamy broth is savory and has umami from parmesan. This is a wholesome and hearty soup for the winter.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 25

Servings servings

Calories 513kcal

Author Subhasmita

Ingredients

2 cans Cannaline beans
250 grams mild Italian sausage
2 tablespoons oil (use oil from sundried tomatoes)
1 tablespoons garlic
1 onion
2 teaspoon Italian seasoning
½ teaspoon Smoked paprika
½ teaspoon pepper flakes
⅓ cup Sundried tomato
3 cups chicken stock
2 cups spinach
½ cup cream
⅓ - ½ cup parmesan

Instructions

Drain and rinse beans under running water. Drain again and keep aside.
Heat oil in a heavy bottom pot/dutch oven. Saute onion and garlic until light brown in color and aromatic.
Remove casing, add Italian sausage to the pot. Break any big lumps of meat and saute it for 2 minutes.
Add Italian seasoning, smoked paprika, red pepper flakes(if using) and pepper to the sausage mix. Saute again for another 2-3 minutes until sausage is browned.
Stir in chopped sundried tomatoes, drained Cannaline beans, and chicken stock. Cover and bring the mixture to a boil, simmer, and cook for 2-3 minutes.
While the heat is still low, stir in chopped spinach. Let it cook for 1-2 minutes. Add cream and parmesan cheese. Stir and switch off the flame.
Serve with more grated parmesan as garnishing.

Video

Notes

Use any Italian sausage mild or hot. Accordingly, adjust the amount of red pepper flakes or skip it completely.
Don't skip on browning the sausage, as it adds tons of flavor.
Use 'mirepoix'(onion, carrot, and celery) as a soup base instead of just onion to add more texture to the soup.
For a brothy soup, increase the stock quantity to 4 cups.

Nutrition