It is raining today, and actually feels like fall is coming, so here is a warming soup that is quick and easy enough for a weeknight meal. This is another entry in my favorite recipes series. This soup comes from Sara Foster’s cookbook, Sara Foster’s Casual Cooking.
Italian Sausage Soup
- 2 tbsp. olive oil
- 1 lb. Italian sausage
- 1 onion, chopped
- 3 cups chicken stock
- 1 14.5-ounce can chopped tomatoes with their juices
- 1 15-ounce can cannellini beans, drained and rinsed
- Salt and pepper
- 4 cups spinach, cabbage, or other greens, washed and trimmed
- 4 basil leaves, thinly sliced
Heat the oil in a large skillet over medium-high. Cut open the sausage casings and squeeze the meat into the skillet, discarding the casings. Add the onion and saute 5 minutes, stirring occasionally, until the sausage is light brown all over and the onion is tender and translucent. Drain the fat from the skillet. Add the stock, tomatoes and beans. Season to taste and bring to a boil. Reduce the heat and simmer for 8-10 minutes. Turn off the heat and stir in the greens and basil.