Hearty Tuscan Sausage & White Bean Soup – Perfect For A Snow Day!

Snow is coming!  Quick, batten down the hatches.  Fill up your gas tank, hit the grocery store, grab your shovel and if you live in Boston like I do, make sure you have your parking spot saver – whether it be a lawn chair, trash can, or stolen orange cone.  Yes, snow is a cut throat business here in Boston.  If you dare move someone’s spot saver you take the health of your tires into your own hands.

Boston Snow Parking Savers

Boston Snow Parking Savers

Whatever is going on outside, I love a good snow day.  It’s all about being cozy and warms as the snow blows outside.  You know you soon have to go out and deal with the elements but you enjoy the warmth and quiet while you can.  Nothing adds to a snow day more than a yummy pot of homemade soup cooking on the stove.

Tuscan Sausage White Bean Soup

Tuscan Sausage White Bean Soup

I recently made a big pot of hearty soup for New Years Eve.  It seemed like the perfect dinner for a low-key evening at home.  I am so glad I did because it is perfect for the snow storm being served to us the rest of this week.

I’ve had this recipe pinned on one of my Pinterest board for a while.  It looked so good and I can now attest, it was.  It was pretty easy to make, perfect for a novice cook.  I did make a few simple adjustments but nothing major.  The most strenuous task was chopping an onion along with a few carrots.  The rest was some simple browning of sausage and dumping a few more ingredients into the pot.  Pretty simple!  Also, it didn’t take long to make – about 30 minutes total.  The topper was how economical it was – about $1.75 per serving.  A great find from the blog Feast On The Cheap – thank you Mariel for sharing this great recipe.

Tuscan Sausage White Bean Soup

Tuscan Sausage Soup
Serves 12
Inspired by Feast On the Cheap


2 lbs. sweet Italian sausage – I used the meat not in the casings but if you can’t find it in your grocery store, sausage in casing works just as well.
1 tablespoon olive oil
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, minced
3 quarts chicken broth (3 boxes)
1 28-ounce cans diced fire roasted tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1 lb (16-oz) small shell pasta, uncooked
8 ounces spinach leaves (2 bags)
salt and pepper to taste
Fresh grated Parmesan cheese for topping – Totally Worth It!

1. If you need to, remove sausage from casings.  Warm olive oil in large stock pot then begin to brown sausage meat over med-high heat.  Make sure to crumble and breakup the sausage as you start to brown it.

2. Once meat starts to brown, add the carrots, onion and garlic.  Continue to saute until meat is fully cooked and vegetables are tender and starting to turn a bit golden.  This will take about 7 minutes.

3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes.

4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference.

5. Serve hot garnished with grated parmesan – YUM!

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