Italian Soup

Featured in the Honolulu Star-Bulletin on October 1, 2008.



Italian Soup

  • 8 to 10 uncooked Italian sausage links
  • 4 to 5 cloves garlic, chopped
  • 2 medium onions, chopped
  • 1 package (1 pound) baby carrots
  • 1 zucchini, sliced (optional)
  • 2 cans (14 to 16 ounces each) stewed or diced tomatoes
  • 1 can (14 to 16 ounces) navy beans
  • 10 cups beef or chicken stock
  • Salt and pepper to taste
  • 1/2 pound pasta, uncooked (use small pasta such as orzo or penne)
  • 1/2 large bag of baby spinach (approximately 10 cups or 1 1/4 pounds), chopped, OR 1 to 2 boxes (10 ounces each) frozen, chopped spinach (see note below).


  1. Remove skin from sausage and sauté sausage in a large soup pot, breaking into bite-size pieces.
  2. When sausage is almost cooked through, add garlic, onions, carrots, and zucchini.
  3. Stir occasionally and cook until the onions are tender (about 5 minutes).
  4. Add canned tomatoes, beans, and stock; bring to a boil, stirring occasionally.
  5. Add more stock or water if the soup is too thick.
  6. Season to taste with salt and pepper.
  7. Once the soup is boiling, add the pasta and cook until the pasta is al dente (firm, not mushy); remove from heat.
  8. Before serving, stir in spinach.

Makes 10 to 12 servings.

Note: Kale can be used in place of spinach. Rinse and chop the kale into bite-sized pieces , add to soup and cook until kale is tender.

Approximate Nutrient Analysis per serving (based on 12 servings; not including salt to taste):
450 calories, 25 g fat, 9 g saturated fat, 55 mg cholesterol, greater than 1500 mg sodium, 39 g carbohydrate, 7 g fiber, 7 g sugar, 21 g protein


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