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Ingredients

¾ pound 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 ounce) carton chicken broth 2 (15 ounce) cans white beans, drained and rinsed 1 (15 ounce) can Italian-style diced tomatoes 2 cups baby spinach leaves ⅓ cup red wine 1 teaspoon Italian seasoning 3 tablespoons grated Pecorino-Romano cheese

Nutrition Info

358.9 calories carbohydrate: 40.8 g cholesterol: 26 mg fat: 11.7 g fiber: 9 g protein: 20.2 g saturatedFat: 3.9 g servingSize: - sodium: 1315.3 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic, cook and stir until the garlic is fragrant, about 1 minute more.
Pour chicken broth, white beans, and diced tomatoes into the pot, stir. Add spinach, red wine, and Italian seasoning, bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

6 servings

Tasty Italian soup that's quick and easy to make.