It looks like Christmas in a skillet
It taste like a bowl full of love especially when you are getting over
the creeping crud.
It is our new favorite soup, so easy usually you have all the ingredients in the pantry
except for fresh spinach.
If you are interested here is the recipe.
Hearty Italian Sausage Soup
by Eileen Overturf
Before the recipe, she says her brother in law says it is the best soup he has ever had and we agree
1 lb Italian sausage (I always use 1/2 lb or 2 1/2 sausage links)
sausage casing removed and sliced
1 onion chopped
2 cloves garlic minced
1 tsp olive oil
2 cans (14 oz each) low sodium chicken broth
1 cup water
1 can (15 oz cannellini beans rinsed and drained
(sometimes I used navy or great northern)
1 can (14.5 oz) stewed tomatoes undrained
1-1 1/2 cup rotini pasta uncooked
1- 1 1/2 cups baby spinach leaves
(we like spinach I use a little more, it cooks down)
1/2 cup 2% grated mozzarella cheese
(we use grated Asiago and Romano)
1 Tbsp. oregano
salt and pepper to taste
1. COOK sausage, onions and garlic in olive oil, in large sauce pan (I use my electric skillet) 10 minutes stirring frequently
2. ADD next 4 ingredients and seasonings. Bring to a boil, stir in pasta, cook 8 minutes or until tender. Remove from heat.
3. STIR in spinach, cover. Let stand for 5 min. top with cheese, serve with crackers.