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Orecchiette, Spinach and Apple Sausage Soup Recipe

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This recipe for Orecchiette, Spinach and Apple Sausage Soup is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 quality apple chicken sausage such as Aidells-sliced
1 C white wine
6 C broth-if using canned, mix half and half chicken and vegetable
1½ C uncooked orecchiette pasta
1 10 oz package frozen spinach-thawed
1 C fresh tomato- seeded and chopped
½ C grated Parmesan cheese
Salt and pepper
1 large egg
Hot sauce
Directions:
Directions:
1. Saute the sausage in a small amount of olive oil over medium heat until browned. Set aside.
2. Bring wine and broth to a boil in a large Dutch oven, add the pasta, spinach and cooked sausage, cover, reduce heat and simmer for 15 minutes, or until pasta is done.
3. Beat the egg with a fork until blended, add salt and pepper and 3 T Parmesan, stir.
4. Slowly drizzle the egg mixture into simmering soup, stirring constantly until well blended.

Serve in bowls, sprinkled with additional Parmesan and a dash of hot sauce if desired.

Note: This makes a fine vegetarian entree by omitting the sausage and using only vegetable broth.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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