Italian Sausage and Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
2 lbs hot italian sausage or 2 lbs mild italian sausage |
3 carrots, peeled and chopped (12 oz. total) |
1 onion, peeled and chopped (12 oz.) |
4 garlic cloves, peeled and chopped |
3 quarts fat-skimmed chicken broth |
2 (14 1/2 ounce) cans diced tomatoes |
2 (15 ounce) cans cannellini beans, rinsed and drained |
1 tablespoon dried basil |
2 cups dried large shell pasta |
4 quarts spinach leaves, rinsed (about 12 oz.) |
salt and pepper |
1 cup grated parmesan cheese |
Directions:
1. Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
2. Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.
3. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add to taste.
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