Italian Sausage, Spinach and Artichoke Soup Recipe
A great soup for anytime of the year.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sweet sausage
- 1 medium onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon crushed red pepper flakes optional
- ½ teaspoon dried Italian herbs
- freshly ground salt & pepper to taste
- 6 cups chicken stock or broth
- 1 pound artichoke hearts I like the frozen ones you find at Trader Joes
- 1 pound spinach leaves washed
- ¼ pound snow peas
- Parmesan cheese freshly grated for serving
Instructions
Prep the Ingredients
- Remove sausage from casing or squeeze it into the pot.
- Rinse and quarter artichoke hearts.
- Wash spinach leaves.
- Chop onion and mince garlic.
- Grate Parmesan cheese (avoid pre-grated canned cheese).
Cook Sausage & Aromatics
- Heat a soup pot over medium-high heat (water test). Add olive oil.
- Add sausage and cook for 5–10 minutes until browned, breaking it up with a wooden spoon. Stir constantly.
- When the sausage is nearly cooked, add chopped onion and garlic. Sauté 2–3 minutes until softened.
- Sprinkle in crushed red pepper flakes, dried Italian herbs, salt, and pepper. Stir to combine.
Add Liquids & Artichokes
- Pour in chicken stock and 1 cup water.
- Add artichoke quarters. Bring to a boil, then reduce heat to a simmer.
Add Greens
- Add spinach and snow peas. Cover and cook a few minutes until spinach wilts and snow peas are tender.
Serve
- Serve in large bowls with Parmesan on top or on the side.
- Enjoy with crusty Italian bread or over white rice for a complete meal.
Notes
Serve in large soup bowls, garnish with Parmesan cheese or serve the cheese on the side and let your diners add to taste. Some good crusty Italian bread would be nice too. I served it with white rice to make a meal out of it but it would be a good on its own as a starter.