Spaghetti Squash Soup with Italian Sausage
Spaghetti Squash Soup with Italian Sausage
Ingredients
- 1 medium 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 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 can white beans, drained
- Chopped sage, for garnish
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- 2
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
Roast until tender when pierced with a fork, about 30 to 40 minutes. Using a fork, scrape the spaghetti squash strands into a medium bowl and set aside until ready to use.
30 min - 4
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 min - 5
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.
3 min - 6
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.
10 min - 7
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 min - 8
Divide the soup between bowls and garnish with chopped sage, if desired.
- 9
Refrigerate leftovers in an airtight container for about 3 days or in the freezer for up to 3 months.
Nutrition
Per serving (based on 4 servings)




