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
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
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.
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.
- 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
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.
Recipe courtesy of Adrianne Neiss