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Italian Peasant Soup

Servings 6
Author The Food Nanny


  • 1 pound boneless/skinless chicken breasts cut into 1-inch pieces
  • 1 pound mild Italian sausage links casings removed, cut into 1- inch pieces or use ground sausage.
  • 1 Tablespoon olive oil
  • 1 medium yellow onion chopped
  • 4-6 garlic cloves minced
  • 2 15- oz. cans cannellini beans rinsed and drained. May substitute great northern beans.
  • 1 14.5 oz can diced tomatoes with juice.
  • 4 1/4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 cups fresh spinach kale or Swiss chard leaves, chopped
  • 1/2 cup fresh Parmesan cheese grated


  1. Wipe off the chicken with a wet paper towel. Cut into pieces, cut away any extra fat or gristle. Set aside.
  2. In a large pot over medium heat cook sausage with 1 Tablespoon olive oil until browned and no longer pink. Drain any extra grease. Add onions and garlic. Saute until the onions are soft. Add chicken pieces and sauté and stir until no longer pink. Add beans, tomatoes, broth, basil and oregano; stir to mix. Cook uncovered, for 10 minutes. Add the spinach, kale or chard and heat just until wilted. Serve with Parmesan cheese sprinkled on top.

Recipe Notes

Serve with: Food Nanny Parmesan Bread Sticks page 246. French Baguettes page 242.