Italian Soup

This is a very satisfying soup that is perfect for a weeknight meal or to freeze. This soup has been my go to for friends when I like to bring them a meal.  You can use turkey sausage, mild or hot Italian sausage or sausage links cut into bite sizes.  I use the small size plastic container from the produce area of your store of fresh spinach or 2 of the 12oz. bags of spinach for this recipe. It's perfect with a Chianti or your favorite red wine.  Cheers!

1 tbsp extra virgin olive oil

1 lb. ground Italian sausage or diced link sausage

1 cup finely diced onion

6 garlic cloves minced

2  32 oz. cartons of chicken stock 

2 14.5 oz. can of cannellini beans (drain and rinsed)

1 14.5 oz. can of diced tomatoes (juice too)

1/2 tsp. lemon juice.

2 1/2 cups dried Shell shaped pasta (small sized shell)

1  tbsp. dried Basil

1/2-1 tsp. hot pepper flakes

4 cups fresh spinach rinsed  

1 tsp.each of salt and pepper.

Grated Parmesan cheese to top 

In a large pot, add extra virgin olive oil and saute the sausage over medium high heat.  

When sausage is browned, remove the sausage from the pot onto a plate.  

Add diced onion and garlic to the pot and saute until softened. 

Add drained and rinsed beans, tomatoes, basil, red pepper flakes, salt and pepper. Stir to combine.

Add the sausage back in to the pot and pour in the containers of chicken stock and the lemon juice.

Add in the pasta and cover. Simmer for 10-12 minutes or until pasta is tender. 

Take the cover off and add spinach.  Stir to combine and cover again simmering for 2-3 more minutes until spinach is wilted.  

Top each serving with some grated Parmesan cheese or Parmesan and herb crisps

Parmesan Herb Cheese Crisps

1 cup grated Parmesan Cheese

1 garlic clove, minced

1 tbsp chopped parsley

1 tbsp chopped chives

1/2 tsp grated lemon zest

1/4 tsp pepper

Preheat oven to 350 F. Toss cheese with garlic, parsley, chives lemon zest and pepper in a small mixing bowl.  Mound a generous tablespoon of the mixture onto a piece of parchment paper on a baking sheet. Gently flatten the mound with the back of a spoon. Bake 7-10 minutes. Cool completely and add as a topping to the soup.







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