Tuscan Bean, Chicken, and Italian Sausage Soup

  • PrepTime: 20 Mins
  • CookTime: 30 Mins
  • TotalTime: 50 Mins

Ingredient

  1. ¾ pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces
  2. 1 onion, chopped
  3. 1 yellow squash, sliced
  4. 2 cloves garlic, pressed
  5. 1 (32 ounce) carton chicken broth
  6. 2 (15 ounce) cans white beans, drained and rinsed
  7. 1 (15 ounce) can Italian-style diced tomatoes
  8. 2 cups baby spinach leaves
  9. ⅓ cup red wine
  10. 1 teaspoon Italian seasoning
  11. 3 tablespoons grated Pecorino-Romano cheese

Instruction

  1. Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
  2. 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.
  3. 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.