This is one of those soups that you can make on a weeknight in just under an hour. Served with a crusty piece of Italian bread, it makes a complete meal—it’s so delicious, hearty, and filling. Loaded with vegetables and beans, it’s rustic and simple. The crumbles of Parmesan cheese and the drizzle of olive oil complete this one-pot masterpiece.
One pot. One soup. Do it.
SERVES 10 TO 12 • TOTAL TIME: 35 MINUTES
INGREDIENTS:
1 teaspoon olive oil
2 large links Italian sausage, casings removed, meat crumbled
1 medium yellow onion, chopped
3 cloves garlic, chopped
½ teaspoon Italian Seasoning
½ teaspoon sugar
1 to 1½ teaspoons kosher salt
¼ teaspoon coarsely ground black pepper
6 cups Chicken Broth
2½ cups cooked cannellini beans, or 2 (15-ounce) cans, drained and rinsed
2 (15-ounce) cans diced tomatoes
1 cup uncooked ditalini pasta
2 cups chopped fresh spinach leaves
¼ cup crumbled Parmesan cheese, for serving
Extra-virgin olive oil, for serving
DIRECTIONS:
SIMPLY SCRATCH TIP
I use either mild or hot Italian sausage for this soup. And when I’m feeling fancy, I’ll go to the market around the corner and buy the house-made “rustic” sausage from the butcher. I’m not the biggest fan of sweet Italian sausage, but I bet it would work fine as well.