Italian Sausage and Pasta Soup
| Category: | |
| Seasons | |
| Cuisine Type | Italian |
Ingredients
Soup
| 1 lb Italian sausage (hot or mild) |
| 1 lb lean ground beef |
| 1 large onion, chopped |
| 4 med cloves garlic, crushed |
| 2 cups carrots, peeled and sliced |
| 3 qt chicken broth |
| 2 15 ounce cans diced tomatoes, with juice |
| 2 15 ounce cans cannellini, garbanzo, or white beans, drained and rinsed |
| 1 Tbs dried basil or Italian seasoning |
| 2 cups dried, large shell shaped pasta (can use up to 3 cups) |
| 1 lb frozen chopped spinach |
| 1 dash salt and pepper to taste |
| 1/2 cup grated Parmesan cheese |
Italian Sausage and Pasta Soup Directions
- Cook sausage and hamburger together, breaking apart until browned and crumbly, about 8 - 10 minutes.
- Discard excess fat from pan. (if there isn't because yuou used very leand hamburger and sausage, don't worry about this step.)
- Add carrots, onions and garlic
- Cook together until onion is limp (about 7 minutes.)
- Add cans of tomatoes, with the juice, chicken broth, beans (without liquid) and basil
- Bring to a boil.
- Add pasta
- Reduce heat and simmer, covered, stirring occasionally until pasta is tender to the bite (8 - 10 minutes.)
- Stir in spinach and cook unti integrated (about 1 minute.)
- Add salt and pepper to taste.
- To serve, top with grated Parmesan cheese if desired.
Notes
Note: If you don't plan on serving right away, or if you would like to save some leftovers, cook the pasta seperately. Add it to the soup and warm together with the soup before serving.
If the pasta sits in the soup for a long time,.it absorbes the broth and becomes large and mushy.
Nutrition facts
Serving size 1 cup diet vegetarian
Per Serving
| Kcal: | 671 kcal |
| Fibers (g): | 21.9g |
| Sodium (mg): | 1580mg |
| Carbs: | 68g |
| Sugar (g): | 7.1g |
| Fat: | 20.9g |
| Saturated fat (g): | 7.5g |
| Cholesterol: | 87mg |
| Proteins: | 54.2g |
