Spaghetti Squash Soup with Italian Sausage
Ingredients
- 3 pounds spaghetti squash
- 2 tablespoons extra-virgin olive oil
- 12 ounces spicy Italian sausage
- Sea salt Sea salt Sea salt
- 1 medium yellow onion
- 4 garlic cloves garlic cloves
- 28 ounce fire-roasted tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
- 2 cups Swiss chard
- 15 ounce can white beans
- Chopped sage Chopped sage Chopped sage
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Instructions
- Line a baking sheet with parchment paper.
- 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.,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang
- 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.,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang
- 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.,Simply Recipes / Mike Lang
- 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.,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang
- 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.,Simply Recipes / Mike Lang
- 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.,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang,Simply Recipes / Mike Lang
- Divide the soup between bowls and garnish with chopped sage, if desired.
- 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!,If you're making this soup in advance or planning to freeze it, we recommend keeping the soup and the spaghetti squash “noodles” separately until the soup is ready to serve. When you’re ready to reheat, defrost the soup in the fridge and warm it in a pot on the stove over medium heat. Once the soup comes up to a simmer, stir in the squash.,Simply Recipes / Mike Lang
Source
Original recipe: View Original