Mom’s Italian Sausage Soup Recipe
This is a hearty soup for a cold day. If you don't use noodles, all it needs is a slice of garlic bread on the side.
- You can use fewer greens and add other vegetables, like sliced zucchini, to the mix
- Optional: ½ cup dry pasta (macaroni, mini-penne), cooked al dente – keep separate and add to the bowl as you dish up the soup.
- Cannellini substitute: I prefer to precook my own small white (aka: Navy) beans and use that, but keep cannellini on hand for those times I don't think ahead.
- 1 pound fresh Italian sweet or hot sausage, broken into big chunks
- 1 large sweet onion, in large dice
- 2 cloves garlic (or more), finely diced
- 1 lb fresh greens such as spinach, chard or kale, washed and chopped (I buy bagged, so there's no prep work)
- 1 35 oz can Italian style or diced plain tomatoes (fresh, if itâs the right season)
- 1 or 2 15.5 oz cans Cannellini beans
- 1 tsp herbs such as oregano or Italian seasoning
- 1 quart chicken or beef stock (I added another half-liter of water to it)
- Preheat a large soup pot. Drizzle with a little olive oil. Brown the Italian sausage. Add the onions and garlic. SautÃ© until tender. Drain any accumulated grease or oil.
- Then add the chopped greens, stock, cannellini beans, tomatoes and herbs.
- Heat through (kale will need more time to cook, so hold off on adding the beans until itâs ready to go)
- Place some pasta in the bottom of a soup bowl and ladle hot soup over it â store leftovers separately so the pasta doesnât get mushy overnight.
- Serve with garlic bread â I had trader Joeâs sourdough sandwich bread on hand, not a baguette, and it worked out very well.
- PS: I will plan ahead next time and have some small white beans boiled up and ready to go.
Add Recipe to
|Amount Per Serving||%DV|
|Serving Size 381g|
|Recipe makes 4 servings|
|Calories from Fat 388||65%|
|Total Fat 43.04g||54%|
|Saturated Fat 9.95g||40%|
|Trans Fat 0.0g|
|Total Carbs 17.86g||5%|
|Dietary Fiber 8.0g||27%|