Italian Sausage and Vegetable Soup

Add the Italian sausage, removing the casings, and cook until browned and crumbled.

Ingredients

450 g of Sausage

240 mL of Italian Seasoning

Equipment

Stock Pot

Tongs

Stir in the chopped carrots, diced onions, bay leaf, Italian seasoning, red pepper flakes, and salt and pepper. Sauté until the onions are translucent.

Ingredients

15 mL of Italian Seasoning

2 pieces of Carrots

1 piece of Onion

1 piece of Bay Leaf

1¼ mL of Red Pepper Flakes

2½ mL of Salt And Pepper

240 mL of Diced Tomatoes

Equipment

Stock Pot

Wooden Spoon

Pour in the chicken stock and diced tomatoes. Bring the mixture to a gentle simmer.

Ingredients

950 mL of Chicken Stock

400 g of Diced Tomatoes

Equipment

Stock Pot

Cover the pot and reduce the heat to low. Simmer until the carrots and other vegetables are tender.

Ingredients

240 mL of Carrots

Equipment

Stock Pot

Remove from heat, stir in the cannellini beans and fresh spinach, and continue stirring until the spinach has wilted.

Ingredients

425 g of Cannellini Beans

475 mL of Spinach

Equipment

Stock Pot

Ladle