Sausage and Spinach Soup with Rosemary Croutons

Serve this quick version of Italian wedding soup with a tossed green salad. Dial up the heat by using hot Italian sausage and 1/4 teaspoon of crushed hot pepper flakes.

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Name: Sausage and Spinach Soup with Rosemary Croutons
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoons olive oil; 12 ounces Italian sausage casings removed; 2 cloves garlic minced; 1/2 onion finely diced; 1 teaspoon dried rosemary; 1/4 teaspoon ground black pepper; 6 cups chicken broth; 2/3 cup tubetti pasta; 6 cups baby spinach; 2 cups day-old French bread cubed; 2 tablespoons parmesan cheese grated

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INGREDIENTS

2 tablespoons olive oil
12 ounces Italian sausage ; casings removed
2 cloves garlic ; minced
1/2 onion ; finely diced
1 teaspoon dried rosemary
1/4 teaspoon ground black pepper
6 cups chicken broth
2/3 cup tubetti pasta
6 cups baby spinach
2 cups day-old French bread ; cubed
2 tablespoons parmesan cheese ; grated

INSTRUCTIONS

In large saucepan, heat 1 tsp of the oil over medium-high heat; brown sausage, breaking up with wooden spoon, 5 to 6 minutes. With slotted spoon, remove and set aside. Drain fat from pan.

Add garlic, onion, 1/2 tsp of the rosemary and 1/8 tsp of the pepper to pan; cook, stirring occasionally, until onion is softened, about 2 minutes.

Add broth. Return sausage to pan; cover and bring to boil. Add pasta; reduce heat to medium and cook until pasta is al dente, about 8 minutes. Turn off heat. Add spinach; stir just until wilted.

Meanwhile, toss bread with remaining oil, rosemary and pepper; spread on baking sheet. Bake in 375 F oven until golden brown, about 10 minutes. Sprinkle croutons and Parmesan cheese over each bowl of soup.

NOTES

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Sausage and Spinach Soup with Rosemary Croutons

2 tablespoons olive oil
12 ounces Italian sausage casings removed
2 cloves garlic minced
1/2 onion finely diced
1 teaspoon dried rosemary
1/4 teaspoon ground black pepper
6 cups chicken broth
2/3 cup tubetti pasta
6 cups baby spinach
2 cups day-old French bread cubed
2 tablespoons parmesan cheese grated

In large saucepan, heat 1 tsp of the oil over medium-high heat; brown sausage, breaking up with wooden spoon, 5 to 6 minutes. With slotted spoon, remove and set aside. Drain fat from pan.

Add garlic, onion, 1/2 tsp of the rosemary and 1/8 tsp of the pepper to pan; cook, stirring occasionally, until onion is softened, about 2 minutes.

Add broth. Return sausage to pan; cover and bring to boil. Add pasta; reduce heat to medium and cook until pasta is al dente, about 8 minutes. Turn off heat. Add spinach; stir just until wilted.

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Nutrition

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Serving Size: 1 Serving (260g)
Recipe Makes: 6 Servings

Calories: 403
Calories from Fat: 211 (52%)

Amt Per Serving		% DV

	Total Fat 23.5g	31 %
	Saturated Fat 6.9g	34 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 2.8g
Cholesterol 43.5mg		13 %
Sodium 1029.6mg		36 %
Potassium 482.7mg		13 %
Total Carbohydrate 36.5g		11 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 33.6g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 403

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