 Summary
The flavors and aromas of Italian cooking bring back childhood memories with this exciting soup. I hope you enjoy this as much as I did when I was growing up.
Cookware used in Recipe
 6 Quart Stock Pot with Cover flat bottom View
 8 Quart Stock Pot with Cover View
 Kitchen Kutter View
Prep Time
10 Minutes
Servings
8 - 10
1 Lb. Italian Sausage, sliced or 1 Lb. bulk sausage, crumbled
1 onion, chopped
2 cloves garlic, minced
1 tsp. olive oil (optional)
2 cans (14oz. ea.) chicken broth
1 soup can of water
1 can (15oz) cannellini beans, rinsed
1 can (14.5oz.) stewed tomatoes, undrained
1 cup pasta (shells, rotini, bow-ties or macaroni), uncooked
1 ½ cups baby spinach leaves
½ cup mozzarella cheese or a good shake of Romano cheese or both
Sauté sausage, onions and garlic in oil, (crumble sausage if bulk.)
Add next four ingredients. Bring to a boil.
Stir in pasta and cook 8 minutes or al denté.
Remove from heat.
Stir in spinach, cover and let stand for 5 minutes, until wilted.
Top with cheese.
Serve with saltine crackers or a home cooked loaf of Italian bread, sliced. |
