Photo: Iain Bagwell; Styling: Jan Gautro Photo by: Photo: Iain Bagwell; Styling: Jan Gautro

Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti

Southern Living OCTOBER 2011

  • Yield: Makes 12 cups
  • Hands-on: 40 Minutes
  • Total: 2 Hours, 40 Minutes


  • 1 (16-oz.) package mild Italian sausage
  • 2 teaspoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 (48-oz.) container chicken broth
  • 2 (15-oz.) cans cannellini beans, drained and rinsed
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1 (5-oz.) package baby spinach
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Freshly shaved Parmesan cheese
  • Parmesan-Pepper Cornbread Biscotti


1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.

2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.

3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.