Name: Spaghetti Squash Soup with Italian Sausage
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -; Sea salt -; 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) -

Spaghetti Squash Soup with Italian Sausage

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spaghetti Squash Soup with Italian Sausage

1. 1 medium (about 3 pounds) spaghetti squash, halved lengthwise and seeded -

2. 2 tablespoons extra-virgin olive oil, divided -

3. 12 ounces spicy Italian sausage, casings removed -

4. Sea salt -

5. 1 medium yellow onion, diced -

6. 4 medium garlic cloves, minced -

7. 1 (28-ounce) can whole fire-roasted tomatoes, undrained -

8. 2 tablespoons tomato paste -

9. 4 cups chicken stock , store-bought or homemade -

10. 1/4 teaspoon ground cumin -

11. 1/4 teaspoon ground cinnamon -

12. 1/4 teaspoon dried oregano -

13. 1/4 teaspoon crushed red pepper -

14. 1/4 teaspoon ground white pepper -

15. 1/4 teaspoon ground black pepper, plus more to taste -

16. 2 cups Swiss chard, roughly chopped -

17. 1 (15-ounce) can white beans, drained -

18. Chopped sage, for garnish (optional) -

How to cook deliciously - Spaghetti Squash Soup with Italian Sausage

1. Stage

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Stage

Prep the squash: Rub the cut sides of the spaghetti squash with 1 tablespoon olive oil. Place the squash cut side down on the parchment lined baking sheet.

3. Stage

Roast, then scrape squash into “spaghetti": Roast until tender when pierced with a fork, about 30-40 minutes. Using a fork, scrape the spaghetti squash strands into a medium bowl and set aside until ready to use.

4. Stage

Brown the sausage: Meanwhile, heat the remaining olive oil in a Dutch oven or large soup pot over medium-high heat. Add the sausage to the pot and use a wooden spoon to break it up into small pieces. Sprinkle with salt and black pepper and cook until lightly browned, about 5 to 7 minutes.

5. Stage

Sauté the onion and garlic: Add the onion and cook over medium heat until tender, about 3 to 5 minutes. Stirring frequently. Add the garlic and cook until fragrant, for 1 minute more.

6. Stage

Add the tomatoes and stock: Add the crushed tomatoes, tomato paste, chicken stock, cumin, cinnamon, oregano, and crushed red pepper flakes, white pepper, and black pepper. Stir to combine. Bring to a boil, then reduce the heat to low and simmer, covered, for about 10 to 15 minutes.

7. Stage

Add the Swiss chard, beans, and squash to finish: Add the Swiss chard, beans, and squash. Cook on medium-low until the chard is tender, 8 to 10 minutes. Season with salt and black pepper to taste.

8. Stage

Serve: Divide the soup between bowls and garnish with chopped sage, if desired.

9. Stage

Store: Refrigerate leftovers in an airtight container for about 3 days or in the freeze for up to 3 months. Did you love the recipe? Leave us stars below!