Italian Sausage Soup
"This is a quick and easy, but delicious version from Cooking Light magazine."
photo by Pumpkie
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 ounces hot Italian turkey sausage or 8 ounces sweet Italian turkey sausage
- 2 cups fat free chicken broth
- 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
- 1⁄2 cup uncooked small shell pasta
- 2 cups bagged baby spinach leaves
- 2 tablespoons grated fresh parmesan cheese or 2 tablespoons romano cheese
- 2 tablespoons chopped fresh basil
directions
- Heat a large saucepan over medium heat.
- Remove casings from sausage.
- Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble.
- Drain, return to pan.
- Add broth, tomatoes and pasta to pan, bring to a boil over high heat.
- Cover, reduce heat and simmer 10 minutes or until pasta is done.
- Remove from heat, stir in spinach until wilted.
- Sprinkle each serving with cheese and basil.
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Reviews
-
Delicious! Made as directed using fresh ground Italian sausage from a local butcher. Love how quick and easy it is to make. -
Quick, easy, delicious and light. Lots of flavor without lots of simmering. Suggest doubling the recipe. Hearty enough to eat for dinner with crusty bread and a green salad. Thanks, Ridgely, for sharing! I am a big Cooking Light fan! -
Absolutely wonderful!! Quick and simple and sooo full of flavor. A great way to sneak in spinach! I used the tortellini pasta as suggested in the reviews. The only thing I'll do different next time is double it!! -
Just tried this for lunch. It's a hearty and delicious soup. Used pesto filled tortellini as my pasta and frozen spinach instead of fresh. Also added chopped garlic as suggested. Loved it! -
This soup is really, really good. I used pork italian sausage but used 16 oz instead of the 8 oz called for. I like more meat in my soup. I followed all directions to a tee after that and it was excellent. I did'nt have the cheese or basil to garnish but it still looks and tastes good.
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Tweaks
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This recipe was so simple and easy and great on a cold night. I did use escarol instead of spinach and added a little more garlic but otherwise kept the recipe the same. I did cook the basil and cheese in the soup. A wonderful cold night soup.
RECIPE SUBMITTED BY
lisar
Provo, Utah
