I promise this is my last soup recipe! When the cool weather returned for a day or two, I took advantage of the coolness and made another pot. I experimented with a couple recipes I found and came up with my own version. I bought some sourdough bread and “sopped” up the liquid! Out of this world good! Hope you enjoy!
Pam
Tuscan Sausage & Bean Soup
1 pound sausage, cut into rounds (Italian or any of your choice)
1 large onion, diced
3 ribs celery, diced
2 large carrots, sliced into rounds
2-3 tablespoons of tomato paste
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
½ teaspoon black pepper
4 cups chicken broth
2 cans Great Northern or Cannellini beans
1-2 cups mini pasta shells
2 cups fresh baby spinach
½ cup heavy whipping cream
In a large Dutch oven, cook sausage until lightly browned. Drain on paper towel and set aside. Add onions, celery and carrots to the pot and cook until onions are softened, about 4 minutes. Add garlic and cook for 1 more minute. Add tomato paste, Italian seasoning, crushed red pepper and black pepper. Stir to combine and then add chicken broth, sausage, beans and pasta. Simmer for 10 minutes or until pasta and carrots are done. Add heavy cream and spinach. Cook for about 5 more minutes.
***I never end up following all the amounts in a recipe. It’s just the beginning for me. I doubled the ingredients and added more broth as the soup progressed. You can make this recipe your own. I used andouille sausage but ground Italian sausage or smoked sausage would be good, too.
