1poundItalian link sausagecasing removed, cut into ¼-inch-thick slices
1onionchopped
2clovesgarlicminced
28ounceschicken broth
15ouncescannellini beansdrained and rinsed
14 ½ouncesstewed tomatoes with juice
1cupFusilli(spiral) pasta, uncooked
10ouncebag fresh baby spinach
Optional Garnishes:
½cupmozzarella cheeseshredded, parmesan or provolone
Spicefresh cracked black pepper or red crushed pepper flakes
Fresh Herbschopped parsley or basil
For Serving: (Optional)
crusty bread or crackers
Instructions
Heat the oil in a large pot over medium-high heat. Add sausage, onions, and garlic to the hot oil and cook until the sausage is has browned and is done through, about 10 minutes.
Rinse and allow the beans to drain. (Remember this will reduce the amount of sodium)
Add the chicken broth, beans, and stewed tomatoes; bring to a medium boil.
Stir in the pasta; cook per package directions, or until al dente.
Turn off the heat and stir in the spinach. Cover the pot with a lid and let stand about 5 minutes, or until the spinach has wilted.
Garnish and Serve:
Top with cheese, fresh cracked black pepper or crushed pepper flakes (optional). Serve with crusty bread or crackers.
Notes
Calories are calculated with mozzarella. Cheese substitutions will cause the calories to vary. Read more about nutrition information HERE.Variations:Oil: Extra-virgin olive oil, but any other neutral-flavored oil, even vegetable oil, will work.Italian Sausage: We like hot Italian link sausage with the casing removed cut into ¼-inch-thick slices. You can use your favorite Italian sausage. It's ok to use Italian ground sausage if you prefer. Other substitutes include chicken or turkey sausage or ground beef.Onion: yellow onion will produce the best flavor, but use whatever type of onions you have on hand.Garlic: fresh garlic provides the best flavor, but you can use 1 teaspoon of granulated garlic if you don't have fresh.Broth: I recommend using low-sodium to control the amount of salt that goes into the soup. Vegetable broth, bone, or beef broth can also be used.Beans: Canned cannellini beans that have been drained and rinsed to reduce the amount of sodium. You can use whatever beans you have on hand, such as great northern beans, navy beans, butterbeans or limas, kidney, garbanzo, or even fava beans.Tomatoes: Stewed tomatoes with juice. However, you can use any tomatoes you have on hand, even fresh raw tomatoes. Keep in mind raw tomatoes will need to simmer a little longer than canned.Pasta: Uncooked pasta such as Fusilli (spiral) pasta. However, almost any type of pasta will work with this soup. Use what you have on hand and simmer according to package directions. To make this soup gluten-free, use rice or omit the pasta altogether.Spinach: Fresh baby spinach is my favorite, but you can also use kale, swiss chard, turnip, or collard greens.
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