Italian Sausage And Spinach Soup |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Had some sausage and it was cold, so I threw what I had and made this super soup. Hope you enjoy too! Ingredients:
2-3 lbs. of sweet italian sausage (removed from casings) |
1/4 cup olive oil |
4 slices of crispy bacon, crumbled |
1 cup diced pepperoni |
2 carrots, sliced then into quarters |
4 cloves garlic minced |
1 large onion chopped |
1 red pepper chopped |
1-1/3 cup pearl barley |
2-3 tsp quick tapicoa |
9-10 cups of chicken broth |
1 large can (29 oz) hominy or equal of cannelini beans |
1 (14.5 oz) diced italian tomatoes with juice |
salt & pepper to taste |
2 tbsp paprika |
1 tbsp garlic powder |
3 tbsp italian seasoning |
1 tsp rosemary |
1/8 cup parsley |
1 tbsp sundried tomatoe paste |
1 cup parmesan cheese |
1 tsp crushed red pepper |
2 pkgs of fresh spinach or 2 (10 oz) frozen & thawed spinach |
Directions:
1. In large dutch oven heat olive oil and add sausage, crumble well
2. When no longer pink add vegetables and saute.
3. Add bacon & pepperoni.
4. Sprinkle tapioca over pot
5. Add broth, barley, hominy (or beans), tomatoes. Bring to boil
6. Lower to simmer and add balance of ingredients.
7. Cover and simmer for atleast 75 minutes.
8. Add spinach and cook till wilted in soup.
9. If you like a thicker soup, take about 2 cups of broth out and mix with cornstarch or tapioca starch and add back to pot.
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