There’s snow in the forecast…. and for me, that means curling up with my dogs on my feet, a good book, glass of wine and a big pot of soup. Winter soups are so easy to make and they’re just what you need to get warm and cozy. This soup is filling but if you use turkey or chicken sausage… it’s healthy too! So find your stock pot and let’s make soup!
- 1/2 lb. sausage, casings removed (I like Italian style turkey sausage.)
- 1/2 tsp. fennel seed
- 2 cloves garlic, minced
- 1 c. diced onions
- 1/2 c. dry white wine
- kosher salt
- Freshly ground black pepper
- 2 c. marinara
- 32 oz. low-sodium chicken stock
- 1 15-oz. can cannellini beans, rinsed and drained
- 1/2 c. anelletti pasta, or any small pasta shape
- 3 c. baby spinach, washed and dried
- Heat a large pot over medium-high heat. Brown sausage and break up using a wooden spoon. Add fennel seed, garlic and onions and cook for 4 minutes, stirring occasionally. Deglaze with wine and season with salt and pepper; simmer for 2 minutes. Add marinara and stock; bring to a boil and simmer for 3 minutes.
- Add beans and pasta; cook according to package directions until al dente. If soup is too thick, add a splash of chicken stock or water.
- Just before serving, add fresh spinach. Stir until warmed through and spinach is wilted.
- Serve immediately.