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Spaghetti Squash Soup with Italian Sausage
Spaghetti Squash Soup with Italian Sausage
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in a cozy bowl of hearty spaghetti squash soup with a deliciously spicy kick from Italian sausage. Ideal for chilly days.
Ingredients:
  • 1 medium (about 3 pounds) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil, divided
  • 12 ounces spicy Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 4 medium garlic cloves, minced
  • 1 (28-ounce) can whole fire-roasted tomatoes, undrained
  • 2 tablespoons tomato paste
  • 4 cups chicken stock , store-bought or homemade
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 2 cups Swiss chard, roughly chopped
  • 1 (15-ounce) can white beans, drained
  • Chopped sage, for garnish (optional)
Instructions:
  • Preheat your oven to a toasty 400°F and cover a baking sheet with parchment paper.
  • Prepare the squash by gently coating the cut sides of the spaghetti squash with a drizzle of 1 tablespoon of olive oil, then lay them cut side down on the baking sheet lined with parchment paper.
  • Roast the squash until tender, about 30-40 minutes. Scrape out the spaghetti squash strands with a fork into a bowl and set aside.
  • In a Dutch oven or large soup pot over medium-high heat, heat the remaining olive oil. Add the sausage, breaking it up into small pieces with a wooden spoon. Season with salt and black pepper and cook until lightly browned, about 5 to 7 minutes.
  • Sauté the onion and garlic: Cook the onion in a medium heat pan until tender for about 3 to 5 minutes, stirring often. Add the garlic and cook for another minute until fragrant.
  • Combine and simmer: Mix crushed tomatoes, tomato paste, chicken stock, cumin, cinnamon, oregano, crushed red pepper flakes, white pepper, and black pepper. Bring to a boil, then simmer covered for 10-15 minutes.
  • Finish the dish by adding the Swiss chard, beans, and squash. Cook on medium-low heat until the chard is tender, which usually takes 8 to 10 minutes. Season with salt and black pepper to taste.
  • Ladle the soup into bowls and sprinkle with chopped sage for an extra touch of flavor.
  • Store: Keep any remaining delicious leftovers fresh in an airtight container in the refrigerator for 3 days or in the freezer for up to 3 months. Enjoy the recipe? Share your feedback by leaving a star rating below!

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