I was looking for an authentic Italian soup and came across this amazing recipe with over 2000 reviews, it tasted amazing so I thought I’d make it for my friends for Italian dinner night. Sadly they said they had never had something like this before and it was a recipe made by the western spies. I was so embarrassed. Even more embarrassed than the time my mother came into my kitchen and saw freshly washed Ziploc bags, I managed to convince her that I was reusing Ziploc bags for the environment and decrease my carbon footprint (which doesn’t really apply to this situation) but deep down you know I can’t waste a perfectly usable Ziploc bag. This recipe is best without salt.
0.5 kg (1.1 lbs) mild Italian sausage with casings removed, you can substitute for turkey
1 tsp olive oil
3 cloves garlic, crushed
1 medium onion, chopped
0.5 tsp black pepper
0.5 tsp Italian seasoning
4 cups beef broth, use chicken for turkey sausages
1 can (14.5 oz) Italian stewed tomatoes
1 medium carrot, julienned
1 can (14.5 oz) Northern beans
1 zucchini, sliced
2 cups spinach, stems removed
Shredded Parmesan for garnish
Add the olive oil into a large stockpot on high heat. Add the de-cased sausage and break it up into chunks.
Add the garlic and onion and cook the meat until it is brown and onions are tender. You don’t want to hurry this step otherwise the meat will remain soft and break in the liquid and the onions will not dissolve. Some water may be released so also try to dry that up.
Add the black pepper, Italian seasoning, carrot, tomatoes, and broth and bring to a boil. Then reduce the heat and let it simmer for about 15 to 20 minutes.
Add the beans and the zucchini and simmer for another 15 minutes. The zucchini should become softer and darker.
Then close the heat and add in the spinach and stir for another 2 minutes. Don’t cook the spinach for too long otherwise it will become black. The bright green color of the spinach hides the fat rising to the surface.
Pour the soup in individual bowls and garnish with Parmesan. Serve hot.