Monday, August 26, 2019

monday {menu}

{recipe from... here}

Italian Sausage Soup with White Beans and Spinach


  • 1 pound mild Italian sausage casing removed
  • 1 large vidalia oniondiced
  • 2 garlic cloves minced
  • 1 tablespoon Italian Seasoning Blend I use Spice Islands
  • 5 cups chicken stock
  • 1 14.5 ounce can diced tomatoes
  • 1 15.5 ounce can cannelloni beans rinsed and drained
  • 1/2 cup small cut pastaI use DeLallo Ditallini
  • 2 cups baby spinach
  • Grated parmesan cheese for serving


  1. Place a large pot or dutch oven over med-high heat and add the sausage, breaking it up in to small pieces with a fork as it browns. Continue cooking until the sausage is no longer pink. Transfer the sausage to a bowl with a slotted spoon and discard all but 1 tablespoon of fat.
  2. Return the pot to the stove and add the onions. Cook the onions until translucent, approximately 4-5 minutes. Add the garlic, cooking for one minute until fragrant.
  3. Stir in the Italian seasoning and 1/4 cup of chicken stock to deglaze the pan being sure to scrape up any brown bits with a wooden spoon.
  4. Stir in the tomatoes, beans, sausage and remaining stock. Add the pasta and bring the soup to a boil. Cook for 6-7 minute or until the pasta is al dente.
  5. Stir in the spinach. Serve immediately topped with parmesan cheese.

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