Ingredients:
8 Servings:
- 1 Tablespoon Olive Oil
- 1 Cup Diced Onion
- 3 Garlic Cloves
- 1 Red Bell Pepper
- 1 lb Ground Chicken Breast
- 1 lb Italian Chicken Sausage, casings removed
- Salt & Pepper to taste
- 2 – 15 oz cans cannellini beans, drained & rinsed
- 5 oz Baby Spinach
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons balsamic Vinegar
- 28 oz Crushed Tomatoes
- 16 oz Tomato Sauce
- 2 Cups Bone Broth
Instructions
- Add the olive oil to a large skillet and heat over medium-high. Swirl the oil around the bottom of the skillet then sauté the onion and bell pepper for 2-3 minutes. Add in the garlic and sauté until fragant. Add in the ground chicken and chicken sausage and season with salt and pepper. Cook chicken until brown & crumbled.
- Add the remaining ingredients and stir everything together. Cover with the lid and cook for 3-4 hours.
*You can either do this in a pot on the stovetop, or put in a crockpot (I did this in a crock pot on high for 3 hours).
Optional: Serve the soup topped with shredded mozzarella cheese, crumbled tortilla chips and chopped flat leaf parsley or basil.
*Adapted from RecipeRunner.com