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Italian Peasant Soup

Course Soup, Soup, Stew & Chili
Prep Time 25 minutes
Total Time 25 minutes
Servings 11

Ingredients

  • 1 lb. Italian sausage links, casings removed and cut into 1-inch slices
  • 2 medium onions chopped
  • 6 cloves garlic chopped
  • 1 lb. chicken breast skinless & boneless, cut into 1-inch cubes
  • 2 cans white kidney or cannellini beans (15 oz each) rinsed and drained
  • 2 cans chicken broth (14-1/2 oz each)
  • 2 cans diced tomatoes (14-1/2 oz each)
  • 1 tsp basil dried
  • 1 tsp oregano dried
  • 6 cups spinach leaves fresh, chopped
  • parmesan cheese shredded

Instructions

  • In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink.
  • Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired. Yield: 11 servings (2-3/4 quarts).