Monday, January 18, 2016

Italian Sausage Soup

1 lb. ground Italian Sausage
2 cups onions, chopped
1 cup carrots
2 tablespoons garlic, minced
4 cups chicken broth
1 (14 1/2) Italian style diced tomatoes
2 small cans tomato sauce
1 cup mafalda, campenelle or any small pasta
2 cups fresh spinach. chopped
1 can dark kidney beans, drained

Cook pasta according to instructions. Drain and set aside. 
Brown sausage in large saucepan over medium heat. Remove from heat leaving drippings. Add onions and carrots to hot drippings, saute until translucent (do not brown) Stir in garlic and saute three-four minutes.

Add broth, tomatoes and tomato sauce and bring to a boil.
Drop in pre-cooked pasta and continue to cook over medium simmer for about 10 minutes.
Stir in spinach and kidney beans and heat through.