Pasta and Sausage Soup
Some foods seem to go together naturally. Peanut butter and jelly, cheese and crackers, steak and potatoes. Well, add pasta and sausage to the list. You may have seen versions of this recipe at restaurants. The good news is that you can make it on your own and save money simultaneously. If you’re not a fan of mild Italian sausage, there are other options, including turkey sausage, bratwurst, chorizo (hot), or unflavored breakfast sausage. You can also swap out the chicken broth for vegetable or beef.
Ingredients
- ½ lb mild Italian Sausage, without casing
- 1 small white onion, chopped
- 1 stalk of celery, chopped
- 1 ½ tsp Extra Virgin Olive Oil
- 1 garlic clove, minced
- 2 cups water
- 15 oz. Great Northern Beans, rinsed
- 14 oz Italian-style diced tomatoes in juices
- 1 cup uncooked rotini
- 1 cup baby spinach leaves
- ¼ tsp fresh ground pepper
- Parmesan cheese topping
Instructions
- Cook the sausage in a large pan until it’s done (not crispy, however).
- Using the residual sausage oil, sautee the onions and garlic until the onions are tender.
- Put all the remaining ingredients but for sausage, spinach, and cheese into a soup pot.
- Bring to a boil.
- Turn down the temperature to medium.
- Continue cooking for about 10 minutes until the pasta is done.
- Add the sausage and spinach.
- When the spinach wilts, the soup is ready.
- Top with cheese.