A couple of months ago Southern Living posted 10 or 12 soup recipes that we all should have in our freezer when we don’t have time to cook or we just don’t feel like it. Then like magic we can just pull it out and presto dinner is served. I have started cooking them now that the temperature is
cooler. Ha! It was 80 on Christmas , but I am a soup lover no matter what season of the year and no matter what the temperature is outside. I have made this particular soup 4 times and it has not made it to my freezer yet! We love it! It is full of flavor and packed with some really good stuff. I guess I’m going to be forced to go out and buy a larger pan so that I can double the recipe. I think that will be the only way to have some of this good stuff land in my freezer.
Not only does it taste great, but it is really easy to make. Anyone that can cut up sausage and onion as well as open cans pretty much can make this. This weekend it is supposed to be a little cooler. You might want to try this out. Your family will love it!
Hearty Italian Soup from Southern Living
Yield: 12 cups
- 1 (16-oz.) package mild Italian sausage
- 2 teaspoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 (48-oz.) container chicken broth
- 2 (15-oz.) cans cannellini beans, drained and rinsed
- 2 (14.5-oz.) cans diced tomato
- 1 teaspoon dried Italian seasoning
- 1 (5-oz.) package baby spinach
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Freshly shaved Parmesan cheese
- Remove casings from sausage and cut into 1 in slices.
- Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned.
- Remove sausage from Dutch oven, reserving drippings in Dutch oven.
- Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute.
- Return drained sausage back into the pan.
- Stir chicken broth, beans and tomatoes into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
- Stir in spinach, parsley and basil; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. * A side note here: The first time I prepared this I added the all spinach, parsley and basil , but after I realized how much it made I handled it a little different. Now I only add enough to feed us at the time. So if you are freezing this or you have leftovers add the greens right before serving.