Recipe: Easy Italian Soup

It’s back to summer weather this week in Denver. But a few weeks ago, the gray skies and cool temperature had settled in. As the Fall weather starts to creep in, I get excited for soup weather again. One of my favorite go-to cool weather meals is this Italian soup recipe. It uses several of my standard panty items, works well with substitutions and requires little effort once it’s on the stove.

This soup can take as how ever long you have to make it. It’s done as soon as your chicken broth is heated through, but will develop a deeper flavor the longer it is cooked. Just make sure to add the pasta and spinach at the end.

Easy Italian Soup

Approx. 1 pound ground italian flavored turkey, feel free to use unseasoned beef or turkey and add your own seasons
1 onion, yellow or white, chopped
1 can diced tomatoes with their juices
1 can white beans, I prefer the smaller Great Northern Beans over Cannelloni, but either will do.
10 cups of chicken broth or 10 cups water and enough chicken bouillon
1 cup chopped spinach
2 cups favorite pasta shape, I used mini bow ties this time
fresh basil (optional)
parmesan cheese for serving


tip: If you’ve got a Dutch oven, this is a one pot meal.
This soup can also be made in a crock pot, which will allow all of the flavors to mingle for hours.

-Saute onion in pan until translucent, add ground meat and cook until no longer pink.
-Add meat and onions to large stock pot, tomatoes, white beans and chicken broth.
-Bring to a slow boil and heat threw.

15 minutes before you’d like to eat…..
-add pasta and chopped spinach (basil if using), cook until pasta is al dente
-serve with parmesan cheese and a nice hunk of bread


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