Italian Sausage Soup
  • 1 pound Italian Sausage
  • 2 cloves Garlic, minced
  • ½ cup Great Lakes Sun Dried Tomatoes, diced
  • 2 (14 ounce) cans Beef Broth
  • 1 (14.5 ounce) can Italian Style Stewed Tomatoes, diced
  • 1 cup Sliced Carrots
  • 1 (14.5 ounce) can Great Northern Beans, undrained
  • 2 cups Zucchini, cubed
  • 3 cups Spinach, chopped
  • ¼ teaspoon Ground Black Pepper
  • ¼ teaspoon Salt
  1. In a stockpot, brown sausage with garlic. Remove any excess fat from pan. Stir in broth, tomatoes and carrots, salt and pepper. Reduce heat, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover and simmer until zucchini is tender. (15-20 minutes) Remove from heat and add spinach. Cover until the spinach leaves are cooked. Serve.
Recipe by Great Lakes International Trading, Inc. at