Tuesday, December 5, 2017

In My Mind's Eye

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.
Official title
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)
saltine crackers
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.


  1. We will definitely be making this! yummmmmm

  2. It looks yummy. The temp is going to drop here today when a cold front moves in this afternoon. It's raining. And the wind is howling already.

    A perfect day for a bowl of this.

    All I need to do is stop and get spinach. If I feel like it I might do that.

  3. Oh my goodness, my mouth is watering, actually I am drooling:) That sure looks and sounds delicious.


  4. Hari OM
    ...not one for me; my vego equivalent is;
    one can crushed tomatoes
    one can beans (can be butter beans, cannelloni - whatever)
    two vege stock cubes
    two large carrots
    three stalks celery
    any other veges on hand (peas, corn, cauli, sweet potato...)
    two cups of pasta (fusili, shells...)
    half teaspoon of italian herbs
    a litre of water.

    Throw the lot in the pot, bring to boil, simmer till veges are mashable. May need to top up the water if it gets too thick. Season according to taste.
    Yum. Now I need to go make some. I's hungry! YAM xx

  5. That looks delish - lots of stuff in it and not soupy at all! Hope you're feeling better!

    Your Pals,

    Murphy & Stanley

  6. One of our executives showed up for the luncheon with a bad cold...I threw him OUT! "GO HOME!" No one wants to catch it.

  7. looks good C...thanx for sharing; will send over to mom; veggie tarry un heer....reminds me of moms stroganoff !! ♥♥☺☺

  8. that looks and sounds yummy! It is soup weather here

  9. Looks very, very good. It's a lot like my ribollita recipe, just no noodle. I bet that would open up a stuffy nose! Oooo, I can smell the lovely aroma right now!

  10. this sounds really good and is easy to customize to taste. if I am careful it could be legal for my food plan I follow.. looks pretty. when I put spinach in a recipe I use frozen but make sure it has no additives. I use frozen spinach I stir fry with black beans to. thanks for the recipe


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