Italian Black Bean, Sausage and Spinach Soup

Name: Italian Black Bean, Sausage and Spinach Soup
Ingredients: 1 pound hot sausage; 28 ounce can of petite diced tomatoes; 1 1/2 cups cooked black beans or 1 can; 1 tablespoon Italian seasoning (adjust to taste); 6 cups chicken broth; 1 teaspoon kosher salt (adjust to taste); 3 big handfuls spinach (roughly chopped or torn if large pieces, about 6 cups); Freshly grated Parmesan or pecorino romano (for topping); Optional: 2 cups cooked small pasta such as rotini (elbow, or ditalini *)

5.0

(1)

barefeetinthekitchen.com

Your recipes

Servings: 6

Author : Mary Younkin

Italian Black Bean, Sausage and Spinach Soup

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound hot sausage28 ounce can of petite diced tomatoes1 1/2 cups cooked black beans or 1 can1 tablespoon Italian seasoning (adjust to taste)6 cups chicken broth1 teaspoon kosher salt (adjust to taste)3 big handfuls spinach (roughly chopped or torn if large pieces, about 6 cups)Freshly grated Parmesan or pecorino romano (for topping)Optional: 2 cups cooked small pasta such as rotini (elbow, or ditalini *)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cook and crumble the sausage in the bottom of a large soup pot or dutch oven. Once the sausage is cooked, add all the remaining ingredients (except for the spinach) and bring to a boil. Reduce heat and simmer for 20 minutes or so. Taste the broth and adjust the seasonings as needed. Add the spinach and stir to combine. Let it simmer just until the spinach is wilted, about 2-3 minutes. Ladle into bowls and add a scoop of cooked pasta to each, if desired. Top with cheese. Enjoy!

Step 2

* I love using leftover pasta for this recipe. I make a little extra pasta with another meal a day or two in advance when I am planning to make this soup.