Ingredients: |
Ingredients: 2 tbsp (30 mL) olive oil
12 oz (340 g) fresh Italian sausage, casings removed
2 cloves garlic, minced
1/2 onion, finely diced
1 tsp (5 mL) dried rosemary
1/4 tsp (1 mL) pepper
3 cups (750 mL) sodium-reduced chicken broth
3 cups (750 mL) water
2/3 cup (150 mL) tubetti pasta
6 cups (1.5 L) baby spinach
2 cups (500 mL) cubed day-old Italian bread or French baguette
2 tbsp (30 mL) grated parmesan cheese
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Directions: |
Directions:
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Sausage and Spinach Soup With Rosemary Croutons
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Tested till perfect Sausage and Spinach Soup With Rosemary Croutons
Sausage and Spinach Soup with Rosemary Croutons
Photography by Jim Norton
Sausage and Spinach Soup With Rosemary Croutons
Nothing heats up a cold winter night like a warm bowl of soup. Serve this quick version of Italian wedding soup with a tossed green salad. Dial up the heat by using hot Italian sausage and 1/4 tsp crushed hot pepper flakes.
By Irene Fong and The Test Kitchen
Source: Canadian Living Magazine: February 2012
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Prep time 20 minutes
Total time 30 minutes
Portion size 4 to 6
Ingredients
2 tbsp (30 mL) olive oil
12 oz (340 g) fresh Italian sausage, casings removed
2 cloves garlic, minced
1/2 onion, finely diced
1 tsp (5 mL) dried rosemary
1/4 tsp (1 mL) pepper
3 cups (750 mL) sodium-reduced chicken broth
3 cups (750 mL) water
2/3 cup (150 mL) tubetti pasta
6 cups (1.5 L) baby spinach
2 cups (500 mL) cubed day-old Italian bread or French baguette
2 tbsp (30 mL) grated parmesan cheese
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Preparation
In large saucepan, heat 1 tsp of the oil over medium-high heat; brown sausage, breaking up with wooden spoon, 5 to 6 minutes. With slotted spoon, remove sausage and set aside. Drain fat from pan.
Add garlic, onion, 1/2 tsp of the rosemary and 1/8 tsp of the pepper to pan; cook, stirring occasionally, until onion is softened, about 2 minutes.
Add broth and water. Return sausage to pan; cover and bring to boil. Add pasta; reduce heat to medium and cook until pasta is al dente, about 8 minutes. Turn off heat. Add spinach; stir just until wilted.
Meanwhile, toss bread with remaining oil, rosemary and pepper; spread on baking sheet. Bake in 375°F (190°C) oven until golden brown, about 10 minutes. Serve soup sprinkled with croutons and Parmesan cheese.
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