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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 11 |
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My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. Kim Knight Hamburg, Pennsylvania Ingredients:
1 pound johnsonville® mild italian sausage links links, casings removed and cut into 1-inch slices |
2 medium onions, chopped |
6 garlic cloves, chopped |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
2 cans (14-1/2 ounces each) chicken broth |
2 cans (14-1/2 ounces each) diced tomatoes |
1 teaspoon dried basil |
1 teaspoon dried oregano |
6 cups fresh spinach leaves, chopped |
shredded parmesan cheese, optional |
Directions:
1. In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink.
2. Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired. Yield: 11 servings (2-3/4 quarts).
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