January is National Soup month and what is better than a pot of homemade deliciousness? This recipe sounds complicated, but if you prep all those veggies first, it’s super easy – and the smell of the simmering soup makes the whole house smell great. It can be made ahead of time and reheated or served immediately. Enjoy!
What you need:
- 2 Italian sausages (I used Open Nature Chicken sausage – less fat but great taste)
- ½ cup chopped carrots
- 1/3 cup chopped celery
- ½ cup chopped onion
- ½ cup cubed zucchini
- 1/4 cup chopped mushrooms, caps and stems
- 2 large cloves of garlic, crushed
- 1 Tablespoon olive oil
- ¾ cup fresh or frozen green beans
- 3 cups of beef broth
- 1 cup canned cannellini beans
- 1 cup dry tortellini
- 2 cup raw spinach
How to Do it:
Heat the olive oil in a large saucepan. Gently sauté the sausage until it becomes slightly brown.
Add all the vegetables except the green beans and spinach and cook until slightly softened. Add the garlic and cook for another minute or two.
Pour in the broth and simmer for about 30 minutes.
Add the cannellini beans and the green beans and simmer gently another 30 minutes.
About 30 minutes before serving, add the tortellini and cook on medium until it’s done – about 20 minutes. Add the spinach and cook until it is totally wilted but still bright green.
Makes about 6 servings
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