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| Italian
Pasta and Sausage Soup |
2 pounds hot or mild Italian sausages |
| 3 carrots (12oz
total), peeled and chopped |
| 1 onion (12oz)
peeled and chopped |
| 4 cloves garlic,
peeled and chopped |
| 3 quarts fat-skimmed
chicken broth |
| 2 cans (14.5
oz each) diced tomatoes |
| 2 cans (15oz
each) Cannellini (white kidney) beans, rinsed and drained |
| 1 Tbsp dried
basil |
| 2
cups dried large shell pasta |
| 4 quarts spinach
leaves (12 oz) rinsed |
| Salt and pepper |
| About 1 cup
fresh grated Parmesan cheese |
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| Instructions: |
1. Squeeze sausages from casing into 8-10 quart pan over high-heat
and stir often, breaking them apart with a spoon, until browned
and crumbly (8-10 minutes). Spoon out and discard all but 1 Tbsp
fat from pan.
2. Add carrots, onions, and garlic; stir often until onion is limp,
5-7 minutes. Add broth, tomatoes (including juice), beans and basil,
and bring to a boil.
3. Add pasta; reduce heat and simmer, covered, stirring occasionally,
until pasta is just tender to bite, about 10 minutes. Skim and discard
fat. Stir in spinach and cook just until it is wilted, about 30
seconds. Add salt and pepper to taste. Offer Parmesan cheese to
add to taste.
" Prep and cook time is 35 minutes.
" You can prepare soup through step 2 up to 1 day ahead, but
do not bring mixture to a boil; instead, cool, cover, and chill.
To reheat, skim fat and discard; bring soup to a boil and continue
with step 3.
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| Category: Soup |
| Recipe By:
Vicki van den Eikhof |
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| Prep &
Cook Time: Unknown |
| Level of Difficulty:
Unknown |
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| Makes: Unknown |
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