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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 403
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