Ingredients

• 0.75 pounds 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
• 2 , 15 ounce
• 1 , 15 ounce
• 2 cups baby spinach leaves
• 0.33 cups red wine
• 1 teaspoon Italian seasoning
• 3 tablespoons grated Pecorino Romano cheese

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

Nutrition per serving