This became an accidental recipe one night when I was making my typical tomato veggie soup at my in-law’s house and my Father-in-law insisted that I add some meat. I stole some pork sausage from their freezer and Voila! I found a similar recipe from www.thekitchenwife.net and decided to add the spinach, pasta, and parm as an after-thought thanks to her inspiration.

It was a huge hit and I sent the leftovers to hunting camp that weekend with my husband and son, who came home raving about it!

Italian White Bean Sausage Soup

Course: Main Course
Cuisine: Italian, Soup
Keyword: comfort food, italian pasta, italian soup, sausage soup, tomato soup
Servings: 12 servings
Calories: 280kcal

Equipment

  • Instapot or crockpot and frying pan

Ingredients

1 lb Italian Sausage

    1 Large Onion, diced

      2 c Chopped Carrots

        2 c Chopped Celery

          4-6 Cloves, minced

            1 15 oz can White Beans, drained and rinsed

              1 28 oz can of Diced Tomatoes

                1 tsp Dried Basil

                  1 tsp Italian Seasoning

                    6 c Chicken Broth

                      1/2 c Rotini pasta, uncooked

                        1 6 oz package of Baby Spinach (optional)

                          1/3 c Grated Parmesan

                            Salt and Pepper, to taste

                              Instructions

                              • Saute diced onion with minced garlic (this can be done on the "saute" setting of your Instapot or on the stovetop) until onion is slightly transparent, then add the Italian sausage until it starts to brown. Stir in celery and carrots and cook for about 1-2 minutes, stirring occasionally.
                              • Transfer sausage mixture to crockpot or set Instapot setting to slow cook. Add diced tomatoes, chicken broth, beans, basil, and seasonings and set to slow cook for 1-3 hours.
                              • Add pasta about half an hour before serving. Add optional spinach and grated parmesan before serving.
                              • Tip: Switch out the pasta for 1 cup of chopped zucchini and pour over rice.

                              Nutrition

                              Calories: 280kcal
                              I was introduced to this recipe about 9 years ago when I was living in Boston. I was having a terrible day, so I did what I always did, and headed to my best friend’s house for some girl time. She was in the process of cooking up these delicious lentils, and they totally hit the spot! They’re fast, delicious, and so very comforting. Enjoy!

                              Savory Lentils

                              Enjoy this quick and delicious fat burning meal. Perfect on a cold day or if you're just in the mood for some simple comfort food.
                              Prep Time15 mins
                              Cook Time30 mins
                              Course: Main Course
                              Servings: 6 servings
                              Calories: 237kcal

                              Ingredients

                              • 1/4 cup butter or margarine
                              • 1 onion large
                              • 1 cup lentils brown/green basic lentils, best if soaked overnight
                              • 4 cup water
                              • 2 bullion cubes of choice or just use 4 cups veggie or chicken broth instead of water
                              • 1 cup diced tomatoes
                              • 1 cup sweet potato, chopped
                              • 1 bay leaf
                              • 1-2 Tbs curry powder
                              • 2 Tbs lemon juice
                              • 1-2 Tbs chopped parsley
                              • 1 tsp salt

                              Instructions

                              • Sauté together butter (can substitute with olive oil or margarine), onions, garlic, and spices. Add water, lentils. In a separate bowel combine the diced tomatoes with the sweet potato. (I usually blend these together in my magic bullet.) Then add to pan/pot. Bring to a boil and simmer 30 minutes. Salt and pepper to taste. 

                              Notes

                              Recipe courtesy of Adrianne Neiss

                              Nutrition

                              Serving: 4g | Calories: 237kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 2936mg | Potassium: 451mg | Fiber: 7g | Sugar: 4g