Italian Sausage Soup

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.


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9 thoughts on “Italian Sausage Soup

  1. queenjeanne 18 September 2012 at 4:45 pm

    This sounds delicious and simple to make. Great weeknight meal. Thanks.

  2. 19 September 2012 at 9:34 am

    hello Shannon what a lovely quick healthy meal your italian sausage soup i have tried something similar but left the sausage whole and left out the beans and i used fresh tomatoes bit of a missmatch like the french cassoulet with chopped sausage and cannellini beans thank you

  3. michael 20 September 2012 at 11:21 am

    hello shannon what a lovely healthy meal your italian sausage soup i tried it but to cook the sausage meat with no oil on a low heat it justs sticks to the pan i used a saugage uk cumberland
    other than the sausage problem it was great i cooked too much and froze the rest for later
    still a lovely dish

  4. Shannon 20 September 2012 at 11:26 am

    Michael: You are so right, I omitted the oil! Of course the sausage will stick without it. I have edited the recipe to correct that. Thanks for commenting!

  5. melanieandchristy 23 September 2012 at 3:47 pm

    This looks easy! I make a similar soup, but instead of beans, I use potato gnocchi. It goes so well with the sausage.

  6. […] Italian Sausage Soup ( […]

  7. The Scarecrow 24 September 2012 at 6:11 pm

    Gnocchi might be a bit too rich for this. With authentic Italian food, it’s about simplicity. If you try to cram too many flavours and textures, you muddle everything up. The greens are great because they cut some of the fattiness of the sausage. Sausage and gnocchi borders on Americanized because it’s like meat and potatoes – very heavy. A soup like this needs balance.

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