Categories: italian, pasta, soup
Ingredients
- 2 teaspoons olive oil
- 2 turkey or chicken sausages, casings removed
- 1/2 sweet yellow onion (I used a white onion), diced
- 4 cloves of garlic, minced
- 1 28 oz can whole tomatoes, blended (I did not blend mine for a thick soup)
- 4 cups chicken broth
- 2 15 oz. cans white beans, drained
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- a pinch of crushed red pepper (I probably used 1/2 teaspoon)
- kosher salt and pepper, to taste
- 1 cup whole grain tubed shaped pasta (I used about 1 1/2 cups to thicken it)
- 1-2 cups of fresh baby spinach and/or arugula
- 2 tablespoons fresh parsley, chopped
- Freshly grated Parmesan cheese for garnish
Directions
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Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.
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Add the sausage, removed from casing, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds, then add the chicken broth.
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Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly with an immersion blender (or just use a blender) then pour into the Dutch oven (** I did not do this, I just dumped the tomatoes straight in and let them cook and soften and broke them up a bit with a wooden spoon – it makes for a chunkier sauce, if that’s your taste). Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.
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en you are ready to eat up, turn the soup to a slow boil then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley and stir until wilted. Serve with a bit of freshly grated Parmesan cheese on top. Serves about 4-5.