One of my new go-to recipes. It’s healthy, a little bit spicy, and loaded with veggies. Plus, it takes about 30 minutes from start to finish.
Though I’ve made it using turkey sausage, you can easily make it without and add more kidney beans or subsitute Italian Field Roast or the like. Either option would be as satisfying as the original. :)
Spicy Italian Sausage (or bean) Soup
Serves 4, entree-sized portions
1 Tbl olive oil
8 oz. mild or hot Italian Style, chicken or turkey sausage, casings removed OR Italian Field Roast OR double the kidney beans
1/2 C chopped onion
2 cloves of garlic, minced
1/2 tsp red pepper (or more, to taste)
32 oz reduced sodium chicken or vegetable broth
1 can (15 1/2 oz) red kidney beans, rinsed and drained
1 can (14 1/2 oz) no salt added diced tomatoes, undrained
1 tsp oregano leaves
1 tsp rosemary leaves, finely crushed
1 tsp thyme leaves
1 pkg (6 oz) baby spinach leaves
1/2 C uncooked small pasta, such as mini bow ties or elbows (I use the Barilla Plus macaroni)
Heat oil in large saucepan on medium heat.
Add sausage or Field Roast; cook and stir 3 minutes. Add onion, garlic, and crushed red pepper flakes; cook and stir 3 minutes longer or until onion is tender and sausage is browned, being careful not to burn the garlic.
Pour chicken broth, beans and tomatoes into saucepan. Stir in oregano, rosemary, and thyme. Bring to boil; reduce heat to low and simmer 10 minutes.
Stir in spinach and pasta. Return to boil on medium-high heat. Reduce heat to low; cover and simmer. Optional: sprinkle with parmesan cheese.