Italian Sausage and Spinach Soup

16 oz. Swiss Meats Italian Sausage, removed from casings and browned
2 Tbsp. olive oil
1 small red onion
2 tsp. garlic, minced
32 oz. chicken broth
2 15.5 oz. great northern beans, drained
1 cup bow tie pasta, uncooked
1 16 oz. frozen spinach, thawed and drained
pepper to taste if desired
fresh grated parmesan cheese

In large pot crumble and brown the Italian Sausage that was removed from the casings. Add the oil and saute’ the onion and garlic; add the broth, beans, and pepper. Simmer 10 minutes. Increase the heat; add the pasta. Cook until done. Add the spinach. Heat thoroughly.

Sprinkle with Parmesan Cheese when serving. Leftover soup freezes well.

From the Swiss Family Recipe Archives


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