Name: Spaghetti Squash Soup with Italian Sausage
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
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

Rich and hearty. The spicy Italian sausage balances the sweetness of the roasted spaghetti squash.

1 hr 30 min total 20 min prep 1 hr 10 min cook 6 483 cal

Instructions

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1 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.
4 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 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 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 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 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 freeze for up to 3 months. Did you love the recipe? Leave us stars below!