Chicken Sausage Soup Italiano brings Old World

by Kathy Hamman Miller


1 tablespoon olive oil, more if needed

12 oz Italian chicken sausage sliced into discs

1/2 large onion diced

2 large carrots diced

3 stalks of celery diced

1/2 teaspoon Italian seasoning

1 14.5 ounce can of fire roasted diced tomatoes

2 cans 15 ounce great northern beans drained and rinsed

1 48 ounce box of unsalted chicken broth

2 cups chopped spinach

salt and pepper to taste

Brick Parmesan shredded for topping


Heat olive oil in large stock pot over medium heat. Add the sliced sausage and cook until crispy brown on both sides remove from the pot and set aside. Add a bit more butter than toss in the diced veggies and cook until just soft. Add the seasonings chicken broth, diced tomatoes, beans. Simmer until done about 15-20 minutes. Add the spinach, sausage, stirring until spinach is wilted sprinkling with the Parmesan cheese. Serve and enjoy!

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