Tuscan Soup

13 ingredients
7 steps

Ingredients

  • 5 links sweet Italian sausage links
  • 1 large onion, chopped
  • 4 cups reduced-sodium chicken broth
  • 2 cups beef broth
  • 2 large baking potatoes, peeled and cubed
  • 1 clove garlic, finely minced
  • 1/2 teaspoon dried basil
  • 1 (15 ounce) can cannellini beans, drained (Italian white kidney beans, you can use red)
  • 1 bag Baby Spinach, chopped (found in the produce section with the ready to mix salad greens)
  • 1/2 cup heavy cream
  • salt
  • fresh ground pepper
  • grated parmesan cheese

Directions

  1. 1
    Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
  2. 2
    Cook over medium heat, breaking up the sausage, until no longer pink.
  3. 3
    Add broth, potato, garlic and basil.
  4. 4
    Bring to a boil, reduce heat and simmer until potato is tender.
  5. 5
    Add cannelini beans and spinach, cook until spinach is wilted.
  6. 6
    Add cream, salt and pepper, cook another minute or 2 until heated through.
  7. 7
    Serve in soup bowls and sprinkle with cheese.

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