Italian Sausage, Spinach and Pasta Soup

1 Jan

For some ease and enjoyment this post-holiday or any time, here is a go-to hearty soup that can well serve as a meal.

My friend’s Christmas evening open house contribution has become the tradition and highlight. It’s moved on to become the answer for a low effort dinner or as an alternative to chili during football or other TV viewing events when pre-prep and minimal interruption is required.

Happy New Year!

Sausage, Spinach and Pasta Soup

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Italian Sausage, Spinach and Pasta Soup

INGREDIENTS

  • 2 pounds hot or mild uncooked Italian Sausages
  • 3 large or 4 small Carrots, sliced
  • 1 large Onion, chopped
  • 4 Garlic Cloves, chopped
  • 3 boxes (32 ounces each) Chicken Broth
  • 1 Can (28 ouncesWhole Plum or Diced Tomatoes, with juice (crush whole tomatoes with your hands before adding)
  • 2 Cans (15 ounces each) White Beans (Cannellini, Great Northern or Navy), rinsed and drained (see comparison here)
  • 1 Tablespoon Dried Basil
  • 2 Cups dried shell-shaped Pasta (or other medium shaped pasta)
  • 12 ounces of Spinach Leaves (approx.)
  • Salt and Pepper
  • Grated Parmesan Cheese

INSTRUCTIONS

  1. Squeeze sausages from casing into an 8- to 10-quart saucepan over medium high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon of fat from the pan.
  2. Add carrots and onion and stir often until the onion is soft, about 5 minutes.
  3. Add garlic and stir for one more minute. Careful not to scorch garlic.
  4. Add the chicken broth, crushed or diced tomatoes (including juice), beans and basil and bring to a boil.
  5. Add pasta, reduce heat and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim off and discard fat.
  6. Stir in spinach and cook just until wilted, about 30 seconds.
  7. Add salt and pepper to taste.
  8. Serve with Parmesan Cheese.
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2 Responses to “Italian Sausage, Spinach and Pasta Soup”

  1. Susan January 2, 2014 at 1:58 pm #

    This is my all time favorite soup! Freezes well and great to have on hand for a quick meal after skiing in the bitter cold here in Vermont.

  2. Michelle Sarti January 6, 2014 at 10:10 pm #

    I’m going to make this one this week. Yum!

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