Tuscan Bean, Chicken, and Italian Sausage Soup

Ingredients

• 3/4 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
• 1/3 cup red wine
• 1 teaspoon Italian seasoning
• 3 tablespoons grated Pecorino-Romano cheese

Directions

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.