Rustic Tomato and Italian Sausage Soup

It’s officially March yet my weather app is reading 19 degrees with real feel temp of 7! Come on Spring, can’t you get here any faster! Until that warmer weather arrives I am still whipping up soups galore at our house. I’m always on the hunt for easy to make, weeknight soups that are full of veggies and protein and can be easily substituted with items leftover in my fridge that are on their last leg and need to go STAT. This Rustic Tomato and Italian Sausage soup is a real breeze to put together and has hearty components to make this a full meal not just a side soup – woodsy baby bella mushrooms, italian sausage, lots of tomatoes, spinach, ditlani pasta and salty parmesan cheese – are you drooling yet?

Rustic Tomato and Italian Sausage Soup
Serves 4
This Rustic Tomato and Italian Sausage soup is a quick weeknight soup and has healthy, hearty components such woodsy baby bella mushrooms, italian sausage, lots of tomatoes, spinach, ditlani pasta and salty parmesan cheese.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 3 links Italian sausage, casings removed
  3. 3 cloves garlic, minced
  4. 8 ounces sliced baby bella mushrooms
  5. 28 ounce can fire-roasted tomatoes
  6. 4 cups chicken stock
  7. 1 cup ditalini pasta
  8. 5 ounces baby spinach (roughly 1 tub or bag)
  9. 1 15 ounce can of great northern beans (white beans)
  10. 1 lemon (fresh squeezed lemon juice, roughly 1 tablespoon)
  11. Fresh basil and parmesan cheese, for garnish
Instructions
  1. Heat the olive oil over medium high, in a large dutch oven or soup pot. Add the sausage and brown, breaking it up with a wooden spoon.
  2. Add the mushrooms and a small pinch of salt. Sauté until the mushrooms are deep in color and tender. Add the garlic and sauté another 30 seconds, or until fragrant.
  3. Add the tomatoes, chicken stock, pasta and white beans. Bring to a boil; reduce heat and simmer on medium-low for about 20 minutes. Stir in the spinach and a squeeze of lemon juice. Simmer another 5 minutes.
  4. Garnish with basil and parmesan cheese.
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