Bertucci’s Sausage Soup Recipe
Bertucci’s Sausage Soup is a comforting and flavorful dish that’s perfect for chilly nights. This Italian-inspired soup is made with Italian sausage, onion, oregano, carrots, garlic, spinach leaves, diced tomatoes with their juices, cannellini beans, pasta (such as ditalini or small shells), dried basil, celery and season with salt and black pepper.
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Servings: 2 Servings
Calories: 100kcal
Equipment
- Large pot or dutch oven
- Medium Bowl
- Measuring cups and spoons
- Cooking wooden spoon
- Small serving bowls and spoons
Ingredients
- 1/2 pound Italian sausage
- 1/4 teaspoon dried oregano
- 1 finely shredded carrot
- 1 cup fresh spinach leaves
- 1/2 large large onion diced
- 1 cloves garlic, minced
- 1/2 can can of diced tomatoes
- 1/4 teaspoon dried basil
- 1/2 can cannellini beans
- 1/2 cup penne pasta
- 3 cups low-sodium chicken broth
- 1 stalks of celery, diced
- Salt and black pepper, to taste
Instructions
- In a large saucepan or stockpot, cook the Italian sausage over medium-high heat, breaking it up with a wooden spoon as it cooks. Cook until the sausage is no longer pink, about 7 minutes.
- Add the onion, oregano, carrots, garlic, spinach leaves, diced tomatoes with their juices, canned beans, and pasta. Stir to combine.
- Add the dried basil, celery and season with salt and black pepper to taste. Pour in the chicken broth and bring the soup to a boil.
- Reduce heat to medium-low and simmer uncovered until the pasta is tender, about 20 minutes.
- Serve hot with freshly grated Parmesan cheese and crusty bread on the side.
Notes
-To make this soup more filling, add in some cooked chicken or shrimp.
-For a vegetarian version of the soup substitute the Italian sausage with crumbled tofu.
-To give the soup an extra kick, add some red pepper flakes or hot sauce to taste.
-If you don’t have fresh spinach on hand, you can substitute frozen spinach.
-Feel free to add more vegetables such as zucchini, squash, or bell peppers.
-For a creamy version of the soup, add in some half and half or cream at the end of cooking.
-To make this soup even heartier, top it with freshly grated Parmesan cheese and serve it with crusty bread.
