Tuscan Sausage Soup
If you want a rich, satisfying dinner, try making this Tuscan Sausage Soup recipe! A brothy tomato base is loaded with rich Italian sausage, sweet vegetables, tender cannellini beans and just the right amount of pasta.
Ingredient
- 1 lb Italian ground pork sausage
- 1 cup chopped onions
- 1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
- 1 tablespoon finely chopped garlic
- 1/4 teaspoon crushed red pepper flakes
- 6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
- 1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
- 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 2 teaspoons chopped fresh oregano
- 1 bay leaf
- 3/4 cup (3 oz) small ring pasta, such as ditalini
- 3 cups baby spinach, coarsely chopped
- 1 tablespoon olive oil
- 1/2 cup Progresso™ plain panko crispy bread crumbs
- 1/2 cup grated Parmesan cheese
Direction
- Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
- Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
- Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
- Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
- Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.
