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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach and Sausage Soup Recipe

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This recipe for Spinach and Sausage Soup is from Recipes from the Rogers Family and Beyond!, 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:  
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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