Italian Sausage Soup

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  • 1 pound Italian sausage (if using links, remove casings)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup dry red wine
  • 1 teaspoon dried oregano
  • 8 ounces dried trofie pasta, or pasta of your choice
  • 3/4 pound arugula, rinsed and coarsely chopped
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup shredded Parmesan cheese
  • Salt and freshly ground black pepper to taste


In a large stockpot over medium-high heat, break meat into chunks with a spoon and brown.
Add onion and garlic and cook until onion is limp, about 5 minutes.
Add broth, tomato sauce, wine, oregano and pasta.
Bring to a boil and cook until pasta is al dente, about 10 minutes.
Add arugula and beans.
Stir occasionally until arugula is wilted and soup is piping hot.
Season to taste with salt and pepper.
Ladle into bowls and top with cheese.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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