Italian Sausage Soup

A rich Italian sausage soup with tortellini, cremini mushrooms, spinach, and Parmesan in a savory broth.

Ingredients

Produce

• 1 (14.5-oz) container mirepoix chopped vegetable mix
• 2 cups spinach, chopped

Meat & Seafood

• 1 (16-oz) package sweet Italian chicken sausage, casings removed

Dairy & Eggs

• 1/2 cup whole milk
• shredded Parmesan cheese

Frozen

• 3 frozen garlic cubes

Pantry / Dry Goods

• 2 Tbsp extra virgin olive oil
• 1/4 cup all-purpose flour
• 1 (6-oz) can tomato paste
• 6 cups chicken broth
• 1 (16-oz) package farfalle pasta
• 1 (14.5-oz) can great northern beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Heat a large pot over medium-high heat.
2. Add the olive oil and ground sausage. Saute until browned, about 4-5 minutes.
3. Add the garlic cubes and mirepoix. Saute for 4-5 more minutes.
4. Add the salt, pepper, flour, and tomato paste. Stir until combined and continue to cook the base for 1-2 minutes.
5. Stir in the chicken broth and milk. Bring the soup to a light boil, then add the pasta. Cook for 10-12 minutes, until the pasta is al dente.
6. Add the beans and spinach and stir until the spinach is wilted.
7. Top with extra Parmesan, if desired.

Reference Photo

Notes