Since we have a lot of sausages leftover from my birthday, I am attempting to find creative ways to use it, so we don’t get tired of it or waste it. This soup was rich and very delicious and I would definitely make it again. Add a little crust of bread for dipping and it is a wonderfully easy dinner. You could add a little rice or pasta of preference if you need more substance to your meal. I used all low-sodium products to make it healthier than the original recipe. I threw a little shave Parmesano Reggiano on top, but I do that to a lot of dishes. Enjoy this Fall soup!
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- In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
- Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
- Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.