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Italian Sausage and Chicken Soup with Spinach

Italian Sausage and Chicken Soup with Spinach

5 from 1 vote
This soup has a rich, delicious broth that is loaded with Italian sausage, chicken, beans and vegetables. Add some fresh spinach at the end and serve this soup hot with crusty Italian bread or breadsticks.
Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 1 teaspoon garlic, minced
  • 2 cups rotisserie chicken, chopped
  • 1 pound Italian sausage, ground, mild
  • 1 teaspoon oregano
  • 1/2 teaspoon parsley
  • salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 16 ounces chicken stock
  • 15 ounces tomatoes with juice, chopped
  • 1 cup tomato sauce
  • 1 cup water
  • 15 ounces great northern beans
  • 1/2 cup Ditalini pasta, uncooked
  • 4 cups baby spinach leaves, large stems removed
  • 1/4 cup Parmesan cheese , for garnish

Instructions

  • In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, celery and carrots and saute for 8 minutes until softened.
  • Add the Italian sausage and cook until browned, about 6 minutes.
  • Add the chopped chicken, garlic and spices to the pot. Stir to combine and cook for 5 minutes.
  • Add the flour and stir until combined and absorbed into the mixture.
  • Stir in the chicken stock, tomatoes, tomato sauce and water. Bring the soup to a simmer and cook for 15 minutes.
  • Add the beans and the pasta to the soup. Continue to simmer for 20 minutes.
  • Just before serving, add the spinach to the soup and stir until wilted. Cook for 5 minutes and serve the soup with breadsticks or Italian bread. Sprinkle with Parmesan cheese. Makes 6 servings.

Equipment

  • 1 Dutch oven, or soup pot

Notes

Italian Sausage and Chicken Soup with Spinach can also be made in the slow-cooker. Follow steps 1-4 and then put the vegetable mixture in the slow-cooker. Add the chicken stock, chopped tomatoes, tomato sauce and water. Cook on low for 4 hours. Then add the beans and the pasta, cook for 30 more minutes. Before serving, add the fresh spinach and stir until wilted. Serve the soup with Italian bread or breadsticks. Sprinkle Parmesan cheese over the soup. This recipe makes 6 servings.

Nutrition

Calories: 685kcalCarbohydrates: 41gProtein: 46gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 138mgSodium: 1323mgPotassium: 1105mgFiber: 9gSugar: 7gVitamin A: 4067IUVitamin C: 20mgCalcium: 183mgIron: 5mg