Tuscan Bean, Chicken, and Italian Sausage Soup
- 3/4 pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
- 1 onion, chopped
- 1 yellow squash, sliced
- 2 cloves garlic, pressed
- 1 (32 ounce) carton chicken broth
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 (15 ounce) can Italian-style diced tomatoes
- 2 cups baby spinach leaves
- 1/3 cup red wine
- 1 teaspoon Italian seasoning
- 3 tablespoons grated Pecorino-Romano cheese
Preparation time 20mins
Cooking time 30mins
Adapted from Allrecipes.com
Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more.
Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes.
Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.
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