This soup also freezes well, so you may want to consider making a double (or a triple) batch and freezing the excess in individual portions.
That way you’ll always have a delicious lunch prepared, whenever you need one quickly. You could add different pasta noodles or use spicy turkey sausage, or perhaps you have some leftover chicken in the fridge? Throw it all in there, too – it’ll only make this even tastier! Serve with some homemade biscuits or dinner rolls and you’ll be sure to get extra hugs and kisses.
Ingredients
1 teaspoon Bertolli extra-virgin olive oil
1 pound Italian link sausage casing removed, cut into ¼-inch-thick slices
1 onion chopped
2 cloves garlic minced
(2) 14 ounce cans chicken broth
15 ounce can cannellini beans drained and rinsed
14.5 ounce can stewed tomatoes and juice
1 cup Fusilli (spiral) pasta, uncooked
10 ounce bag fresh baby spinach
½ cup mozzarella cheese shredded
crusty bread or crackers for serving (optional)
Instructions:
Heat the oil in large pot over medium-high heat. Add sausage, onions and garlic to the hot oil and cook, until sausage is done has browned and done through, about 10 minutes.
Add the chicken broth, beans and stewed tomatoes; bring to a medium boil.
Stir in the pasta; cook per the time marked on the pasta directions, or until al dente.
Turn off the heat; remove the bay leaf. Stir in the spinach then cover the pot with a lid and let stand about 5 minutes, or until the spinach has wilted.
Serve topped with cheese. Serve with crusty bread or crackers.
