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 lb. ground Italian sausage or diced link sausage.

1 cup finely diced onion.

6 garlic cloves minced.

3  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  Tbs. 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.

Saute the sausage in a big pot over high heat.  When sausage is browned, remove from the pot onto a plate.  Add diced onion and garlic to the pot and saute until soft. Once softened, add drained and rinsed beans, tomatoes, sausage, basil, red pepper flakes, salt and pepper.  Pour in the 3 containers of chicken stock, lemon juice and pasta.  Cover and simmer for 10-12 minutes until pasta is tender. Take the cover off and add spinach to the top, stir well and cover again simmering for 2-3 more minutes until spinach is wilted.  Top each serving with some grated Parmesan cheese.







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