Lunch Recipe

Tuscan Bean, Chicken, and Italian Sausage Soup

Tasty Italian soup that’s quick and easy to make.

INGRIDIENT

¾ pound Italian chicken sausage links, casings removed and sausages cut into 1/4-inch pieces

1 onion, chopped

1 yellow squash, sliced

2 cloves garlic, pressed

1 (32 ounce) carton chicken broth

2 (15 ounce) cans white beans, drained and rinsed

1 (15 ounce) can Italian-style diced tomatoes

2 cups baby spinach leaves

⅓ cup red wine

1 teaspoon Italian seasoning

3 tablespoons grated Pecorino-Romano cheese

DIRECTION

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 359 calories; protein 20.2g; carbohydrates 40.8g; fat 11.7g; cholesterol 26mg; sodium 1315.3mg.

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