This Italian sausage and spinach soup is similar to a pasta e fagioli soup without the pasta, so it's a low-carb option to warm you up on a cold winter's night. Packed full of whole ingredients, this soup is hearty and easy to throw together on a week night.
Keyword: homemade soup, sausage soup
3-4Italian sausage linksor whatever sausage you prefer
2teaspoonsItalian seasoningor 1 teaspoon basil and 1 teaspoon oregano
128 oz. can whole, peeled tomatoes (I prefer San Marzano I get at Whole Foods)
215 oz. cans cannellini beans (white beans), rinsed and drained
2cupsfresh baby spinach
freshly grated parmesanoptional
1small tubular pastaoptional
In a large pot or Dutch oven, heat up 1 tablespoon of olive oil over medium-high heat. Add onions, salt and pepper and cook for about 3-4 minutes or until translucent. Add garlic and cook for 1 more minute. Add the sausage and break into smaller pieces until slightly browned.
Add vegetable (or chickebroth and Italian seasoning, and bring to a boil.
Meanwhile, place whole peeled tomatoes in a bowl. Using a masher or immersion blender, blend tomatoes until they're a smooth puree.
Add tomatoes, spinach, and parsley.
Lower to a simmer and cook covered for about an hour.Before serving, add parmesan or pasta if you'd like.*