Total Time
35mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Prick the skins of the sausages; place in a saucepan and cover with water.
  2. Bring to a boil, cover and let simmer for 15 minutes or until cooked.
  3. Drain; cut into slices.
  4. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices.
  5. Add the onions and garlic; cook 2 - 3 minutes until softened.
  6. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes.
  7. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender.
  8. Add the romano beans including liquid, and the pasta and peas.
  9. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm.
  10. Adjust seasoning with salt and pepper to taste.
  11. Thin soup with additional chicken stock (if you wish).
  12. Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.

Reviews

(1)
Most Helpful

This is one of my favorite soup recipes. Very tasty, simple and quick--with lots of healthy veggies. I often use turkey Italian sausage to make a little healthier.

mzanotti January 21, 2008

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