italian sausage soup is quick to put together and makes a lot so you can either feed a crowd or freeze some for later.
Ingredients
- 3 tbl olive oil divided
- 1 pound sweet italian sausage meat
- 1 medium yellow onion diced small
- 2 large carrots diced small
- 2 large celery stalks diced small
- 6 cloves garlic finely chopped
- 8 cups good chicken or vegetable stock
- 1 28 oz can chopped tomatoes
- 1- pound pasta shells
- 2 15.5- ounce cans white beans drained and rinsed
- 8 ounces baby spinach
- ¼ cup chopped flat-leaf parsley
- freshly ground black pepper
- grated parmesan or pecorino for serving
Instructions
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heat two tablespoons of the olive oil in a large pot over high heat.
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remove sausage from casings (if you bought links) and crumble it into the pot.
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cook, stirring occasionally, until sausage is browned and cooked through.
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remove sausage to a plate and spoon out and discard all but about two tablespoons of fat from the pot.
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lower heat to medium.
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add onion, carrots and celery and stir to coat with fat.
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cook for about 10 minutes, stirring occasionally, until carrots are fairly tender, and veggies are lightly browned in spots.
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add garlic and cook, stirring, one minute more.
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stir in stock and tomatoes, scraping up any browned bits from the bottom of the pot.
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bring to a boil over high heat, then reduce heat to simmer for five minutes.
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meanwhile, cook pasta shells to al dente in a separate pot of well salted water.
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drain and toss with remaining tablespoon olive oil.
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back in the big soup pot, add beans, reserved sausage and spinach.
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simmer until spinach is wilted.
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off the heat, stir in parsley and black pepper to taste.
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ladle soup into bowls, stirring some pasta shells into each.
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serve with cheese to pass at the table.
i used these items to make this dish:
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