Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti

15 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Jan Gautro
Hands-on Time
40 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 12 cups
By Recipe inspired by Kelly Mapes, Fort Collins, CO
October 2011
RECIPE BY Southern Living

Ingredients

  • 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

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

CeeCoxyLA's Review

Gail
October 31, 2011
I made a vegetarian (or vegan?) version of this. I was worried it wouldn't be very tasty b/c of the lack of meat but it's REALLY tasty! I changed a couple of things: 1. No meat 2. Substitute veg broth for the chicken broth 3. Add 2 c of sliced carrots 4. Add 1 can white beans (to make up for the lack of meat) 5. Cut the veg broth down to 32 oz 6. Puree half the tomatoes with 1 can of the beans & add back to the soup for extra creaminess 7. Substituted swiss chard from my garden for the spinach I did not have the ingredients to try the bread but it looks great! I poured it into freezer bags and froze some as it made a ton. Will have to see how it holds up in freezer as I plan to use it for those last minute dinner nights when I can't face the dishes!

AMCuneo's Review

ConRon1970
December 31, 2013
N/A

jharned12's Review

deannebg
January 30, 2013
Delicious! Only change I made was to add lots more garlic. Goes great with the Parmesan Pepper Cornbread Biscotti.

Dab602's Review

mgf180
January 01, 2013
Yum! this soup so good on a cold night. Just had a crusty italian bread instead of biscotti with it, keeping it all very simple.

flyingtink's Review

Roxona
September 27, 2012
N/A

eredens's Review

flyingtink
September 24, 2012
My kids ate two bowls. If that doesn't pass the taste test, I don't know what does. making it again, this time with added diced chicken, lentils..and collard greens. Things I have left over in the fridge. I'm sure it will be yummy!

mgf180's Review

fcarbary
April 01, 2012
Love this soup! Didnt have time to make biscotti, so we had galic bread instead. Perfect!

Roxona's Review

CeeCoxyLA
January 18, 2012
Truly outstanding soup recipe! Flavorful, easy to make and interesting. I didn't make the biscotti because I was making this after work, which cut my total cook time down to 1 hour, 10 minutes. They say it take about 40 minutes hands on, but it didn't seem that long for me to put it together. I think it's a wonderful week night meal. Once I had everything simmering, there was just enough time to make a batch of fresh cornbread. Delicious!

ConRon1970's Review

eredens
November 10, 2011
Perfect soup for a cold/windy day!! Quick & easy to prepare....I added some mini shell macaroni & it tasted a lot like minestrone soup which is my favorite. Didn't try the biscotti, but it sounds really good. I agree with the previous reviewer about having a nutrition chart, what about it Southern Living???

EllenM's Review

Dab602
October 10, 2011
Perfect recipe as is.