Pecorino-Romano Soup

Jump to Recipe Print Recipe

Pecorino-Romano Soup

Couverts5
Deel op Facebook Print Recipe

Ingredients

  • 3/4 lb Italian chicken sausage links casings removed and sausages cut into 1/4-inch pieces
  • 1 onion chopped
  • 1 yellow squash sliced
  • 2 cloves garlic pressed
  • 1 32 oz carton chicken broth
  • 2 15 oz cans white beans, drained and rinsed
  • 1 15 oz can Italian-style diced tomatoes
  • 2 C. baby spinach leaves
  • 1/3 C. red wine
  • 1 tsp Italian seasoning
  • 3 tbsps grated Pecorino-Romano cheese

Instructions

  • Place a large pot on medium heat.
  • Add the sausages and cook them for 8 min.
  • Remove the grease from the pot.
  • Add the onion to the sausages and cook them for 5 min.
  • Stir in the garlic with squash then coo them for 1 min.
  • Add the chicken broth, white beans, and diced tomatoes, spinach, red wine, and Italian seasoning then cook the soup until it starts simmering.
  • Cook it for 15 min.
  • Serve the soup warm and top it with the cheese.

Nutrition values

Calories: 365 kcal
————————————————————————————————–
Course; Cheese / Meat / Soup