Using canned beans and tomatoes helps make a quick Italian-style soup featuring spinach and chicken sausage in this fairly simple recipe.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
359 Calories
Recipe Instructions
Step 1
Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
Step 2
Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
Step 3
Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes.
Step 4
Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
Ingredients
1 onion, chopped
1 teaspoon Italian seasoning
1 yellow squash, sliced
2 cloves garlic, pressed
1 (15 ounce) can Italian-style diced tomatoes
2 (15 ounce) cans white beans, drained and rinsed
2 cups baby spinach leaves
1 (32 ounce) carton chicken broth
3 tablespoons grated Pecorino-Romano cheese
0.33333334326744 cup red wine
0.75 pound Italian chicken sausage links, casings removed and sausages cut into
