Tuesday, August 16, 2011

Italian Sausage Soup

A very flavorful and an easy, must try soup. Thanks Jennifer for the recommendation. We loved it!

8 oz. hot turkey Italian sausage
(you can use uncooked, casing removed or cooked hotdog-like links, sliced) I used 2 links, sliced.
1 (14.5oz) can diced tomatoes with basil, garlic, and oregano
2 (14.5oz each) cans chicken broth, divided
1/2 cup uncooked ditalini pasta (or any small pasta you have on hand)
2 cups fresh spinach ( I used a handful of frozen)
a pinch of cumin
Parmesan cheese, for garnish

Melt 1 tablespoon butter in a pot over medium heat. Add the sausage and brown for a few minutes. Then add 1 can of the chicken broth to de-glaze the pan, scrubbing the bottom to release all the flavor.

Next add the can of diced tomatoes with all its juices as well as the pasta. Bring to a boil then reduce the heat, cover, and simmer for 10 minutes or until the pasta is cooked. 

Add the second can of chicken broth, the spinach, and a little cumin. You won't need salt or pepper because of the broth and hot links, but you can certainly add salt and pepper to taste to your own bowl after serving. Top with Parmesan cheese and serve immediately.

Source: adapted from Cooking Light, July 2004
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