Well the fall weather has finally arrived here in NJ. Every day I have to remind my little second graders that they must grab their jackets for recess while grabbing their lunches. Usually when I plan soup and put it on the menu, it ends up being so warm out that it is the last thing that you would want to eat on that day. I am happy to say that when I made this soup, the weather was just perfect for it and so was the flavor of it. It was warm, hearty, and comforting. The bonus about this soup is that it comes together in under 30 minutes. It is packed with flavor and you can actually sneak some veggies into your
husband’s kid’s diets. Since the cooler weather is now here to stay, this soup will be making heavy rotation on our weekly menu plans.
Tuscan Sausage Soup
Yield: 12 servings
2 lbs. sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
salt and pepper to taste
Grated Parmesan cheese for topping (if desired)
What you’ll do:
Remove sausage from casings and brown over med-high heat in the bottom of a Dutch oven or large soup pot. Break up the sausage with a wooden spoon as it is browning. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.
To the meat and vegetables, add the chicken broth, tomatoes, beans, pasta and basil. Bring to a slight boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes. Stir in the spinach and cook until just wilted, about 1 minute. Taste and season with salt and pepper. Top the hot soup with grated Parmesan, if desired.
*I ended up halving this and it was plenty for Blair and I for about 4 dinners.