Creamy White Bean, Spinach And Italian Sausage Soup

• 1 pound Italian Sausauge
• 1 Tablespoon Olive Oil
• 1/2 cups White Wine (Reisling Or Gewurztraminer Works Well)
• 2 cans (14 Oz. Can) Chicken Stock
• 1 package (16 Oz. Package) Cooked Pasta (farfalle Worked Well)
• 1 can (15 Oz. Can) White Beans, Such As Cannelini
• 1 bag (6 Oz. Bag) Baby Spinach
• 1/2 cups Heavy Cream
• 1/4 cups Parmesan Cheese
• Salt To Taste

1. Roll Italian sausage into small meatballs. Saute in olive oil in a large stock pot until browned. Remove meatballs.
2. Deglaze the stock pot with the white wine and reduce by half. Add the chicken stock and bring to a boil.
3. Add the cooked pasta, beans, meatballs and fold in the spinach. Heat thoroughly but don't bring to a boil. Add the heavy cream and parmesan cheese and heat thoroughly. Salt to taste. Serve with grated parmesan cheese.

sausauge, olive oil, white wine, chicken, white beans, spinach, heavy cream, ubc, salt

Taken from tastykitchen.com/recipes/soups/creamy-white-bean-spinach-and-italian-sausage-soup/ (may not work)