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Italian Sausage Soup
SUBMITTED BY:
SALLYJUN
PHOTO BY:
Emily
"A hearty winter favorite."
RECIPE RATING:
Read Reviews
(632)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
40 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
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DIRECTIONS
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
FOOTNOTES
Wine Tip
Enjoy with an
Italian red wine
like Chianti Classico.
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REVIEWS
Reviewed on Feb. 6, 2004 by TrackMom
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TrackMom
Feb. 6, 2004
I made this yesterday for the first time - EXCELLENT!!!!! Based on reviews I read I did the following: 1) used three sweet sausages and two hot ones (which I first cooked in my George Foreman Grille) 2) used 2 cloves of garlic, used 2 more cups of broth*(chicken), 3) used two cans of stewed tomatoes, 4) used 1 pkg of frozen spinach -- not fresh 5) added 1/2 cup of raw orzo noodles, 6) added 1 cubed potato, 7)added 1 chopped onion, 8) did not use the 1/4 teaspoon of salt. *NOTE: for the extra broth I make my own by using Herb-Ox Granulated VERY LOW SODIUM - only 5 grams of sodium per teaspoon compared to ca. 800 grams in the regular kind - 26 servings per jar.
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51 users found this review helpful
I made this yesterday for the first time - EXCELLENT!!!!! Based on reviews I read I did the...
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Reviewed on Dec. 8, 2003 by
VALIERRAN
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VALIERRAN
Dec. 8, 2003
Wow! Unbelievably good, even better than I thought it would be - a definite keeper and company-quality recipe. In fact, I think this is the best recipe I've gotten from this site. I added the browned sausage and the rest of the ingredients (plus an onion, a teaspoon of minced garlic - and red pepper instead of green) to the crockpot, and cooked it on low for 5 hours. I seasoned it with oregano, parsley, and rosemary. Then I stirred in a half cup or so cooked, drained ditalini before serving. Served with garlic bread, of course, just wonderful.
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31 users found this review helpful
Wow! Unbelievably good, even better than I thought it would be - a definite keeper and...
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Reviewed on Dec. 8, 2003 by STACEC
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STACEC
Dec. 8, 2003
This is a fabulous recipe! I also use 1 extra can of broth and then add 1-2 cups of cooked pasta at the end. I have also added a couple stalks of chopped celery which is very tasty as well. Makes a great winter meal with toasted french bread and a glass of wine. Thanks for the fantastic recipe.
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24 users found this review helpful
This is a fabulous recipe! I also use 1 extra can of broth and then add 1-2 cups of cooked...
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Reviewed on Nov. 29, 2006 by
Suzanne F
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Suzanne F
Nov. 29, 2006
This is our family's favorite soup. We've made it a dozen times. Be sure to buy sausage without the MSG to avoid the headaches and allergic reations. I've made this substituting potatoes for beans, okra for zuchini, pintos for northern beans, adding rice, etc. It always turns out delicious and satisfying. Don't put the spinach in until the last few minutes so that it stays green and firmer. Frozen is great, but make sure it's chopped. The big, fat leaves don't work as well. This soup also freezes well. We had a pot of it last night that I had frozen two weeks ago.
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18 users found this review helpful
This is our family's favorite soup. We've made it a dozen times. Be sure to buy sausage...
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Reviewed on Apr. 2, 2005 by K-S-M
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K-S-M
Apr. 2, 2005
I would give this recipe 6 stars if I could! I make it at least once a month, even in the Summertime. A few changes I've made over time: I add a chopped onion and double the garlic. I use HOT Italian sausage (do this if you like a little extra kick). I use 3 cans of beef broth, and make sure it is LOW SODIUM--I think this is crucial to the success of the recipe, because it is too salty with regular broth. Delete the 1/4 t salt altogether, unless you feel it needs it at the end. You can always add salt, but you can't take it away. I also add 1/2 C of small pasta, whatever I have on hand (macaroni works fine, or use something else to be more elaborate) at the end of the cooking time. If you'd like to do this, make sure you cook the pasta before adding the spinach. Karen--thank you for a recipe that has become a household staple for us!
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18 users found this review helpful
I would give this recipe 6 stars if I could! I make it at least once a month, even in the...
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Reviewed on Aug. 29, 2002 by
Esmee
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Esmee
Aug. 29, 2002
This soup was absolutely fantastic. Very flavorful and colorful. I prepared it last night for my sister and brother-in-law and they wouldn't stop raving. This one definitely has a home in my recipe box.
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18 users found this review helpful
This soup was absolutely fantastic. Very flavorful and colorful. I prepared it last night for...
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Reviewed on Oct. 2, 2003 by
TwoDCsPlus1
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TwoDCsPlus1
Oct. 2, 2003
This soup was absolutely FABULOUS! It is honestly probably the best homemade soup I have ever had in my life. I chopped up an onion to cook with the garlic and sausage, as well as cheating and adding frozen chopped spinach instead of fresh the first time, and canned spinach the secong time. It was still absolutely wonderful both times, and very filling. GREAT!
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17 users found this review helpful
This soup was absolutely FABULOUS! It is honestly probably the best homemade soup I have ever...
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Reviewed on Feb. 7, 2006 by
heetmiser
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heetmiser
Feb. 7, 2006
I made it again last night, awsome. I added fresh mushrooms, cheese tortellini and an extra can of broth. Thanks Karen for a new household favorite.
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14 users found this review helpful
I made it again last night, awsome. I added fresh mushrooms, cheese tortellini and an extra...
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Reviewed on Nov. 11, 2005 by
JOAN2005
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JOAN2005
Nov. 11, 2005
Excellent!! I don't have any idea what possessed me to make this soup. It is nothing that I would normally be drawn to. Well.. I love it!! Most soups that I make take hours to cook. Not this.. within the hour it was ready to eat and the house smelled wonderful. Changes that I made: I mixed both hot and mild sausage. Added onion and extra garlic when browning meat. Like others... I added additional can beef broth and tomatoe. I eliminated the zuccini and any additional salt. When I added the beans (which i never thought i'd like but they add a nice touch) I also added some very small pasta. The result... delish!!!! Can't wait to serve it to my guests tomorrow!!!
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14 users found this review helpful
Excellent!! I don't have any idea what possessed me to make this soup. It is nothing that I...
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