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Spinach and Sausage Soup Recipe

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This recipe for Spinach and Sausage Soup, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Collins
Added: Friday, July 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb sweet or hot italian sausage, cooked with casing removed, crumbled up.
1 T. chopped garlic
1 lb. of spinach (or 2 packs of frozen spinach, thawed and drained)
1/2 c. vermicelli broken into 1-inch pieces
3 14 1/2 oz cans of chicken broth
2 tsp. grated parmesean

Directions:
Directions:
Place cooked and crumbled sausage in large saucepot, add garlic. Heat over high heat for 2 minutes. Add spinach and broth. Add one and a half cans of water to pot. Bring to a boil. Add pasta and boil for 2 to 5 minutes more until pasta is tender. Sprinkle in parmesan cheese. Serve with toasted garlic bread.

Serve with crusty Italian bread toasted and topped with Parmesan.

Personal Notes:
Personal Notes:
One of Paul's personal favorites!

 

 

 

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