Cozy Spaghetti Squash Soup with Italian Sausage
All the comfort of pasta soup, made lighter! This easy Spaghetti Squash Soup features roasted squash "noodles," spicy sausage, white beans, and chard in a warmly spiced tomato broth. A perfect healthy fall dinner.
Ingredients
- 1 medium spaghetti squash about 3 lbs, halved lengthwise and seeded
- 2 tablespoons extra virgin olive oil divided
- 12 ounces spicy Italian sausage casings removed
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 28 oz can whole fire roasted tomatoes, undrained
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground white pepper
- Freshly ground black pepper to taste
- Kosher salt to taste
- 2 cups Swiss chard roughly chopped (stems removed)
- 1 15 oz can white beans (cannellini or Great Northern), drained and rinsed
- Chopped fresh sage or parsley for garnish (optional)
Instructions
- Roast Squash: Preheat oven to 400°F. Drizzle cut sides of squash with 1 tbsp olive oil. Place cut side down on a parchment lined baking sheet. Roast 30-40 min until tender. Let cool, then scrape strands with a fork into a bowl. Set aside.
- Cook Sausage: In a large Dutch oven, heat remaining 1 tbsp oil over medium high heat. Add sausage, break it up, and cook until browned, 5-7 min. Season with a pinch of salt and pepper.
- Sauté Veggies: Add onion to the pot. Cook over medium heat until soft, 3-5 min. Add garlic; cook 1 min more.
- Make Broth: Add tomatoes (crush with your hands or a spoon as you add them), tomato paste, chicken broth, cumin, cinnamon, oregano, red pepper flakes, white pepper, and several grinds of black pepper. Stir well.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
- Finish Soup: Stir in the Swiss chard, drained beans, and all of the roasted spaghetti squash. Cook over medium low heat for 8-10 minutes, until chard is wilted and tender.
- Serve: Taste and season with additional salt and pepper if needed. Ladle into bowls and garnish with fresh sage or parsley.
Notes
Roasting (not microwaving) the squash is key for flavor and texture. The hint of cinnamon adds wonderful depth. For a freezer friendly version, omit the chard and add it fresh when reheating.