Sausage & Spinach Soup
The classic combination of sausage and spinach comes together in this hearty soup. So easy to whip up and satisfying enough for even the heartiest appetites. Serve with crusty bread for dipping into the delicious broth.
Ingredients
0.5 pound sweet Italian pork sausage, casing removed
0.5 teaspoon dried oregano leaves, crushed
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, peeled and sliced (about 1/2 cup)
4 cups Swanson® Chicken Broth
2 cups coarsely chopped fresh spinach
1 cup cooked ditalini pasta (from 2 ounces/1/2 cup dry)
0.25 cup shredded Parmesan cheese (optional)
0.5 teaspoon dried oregano leaves, crushed
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, peeled and sliced (about 1/2 cup)
4 cups Swanson® Chicken Broth
2 cups coarsely chopped fresh spinach
1 cup cooked ditalini pasta (from 2 ounces/1/2 cup dry)
0.25 cup shredded Parmesan cheese (optional)
Instructions
Heat a 4-quart saucepan over medium-high heat for 1 minute. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
Add the oregano, onion and carrot to the saucepan. Cook 2 minutes, stirring occasionally.
Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the sausage is cooked through. Stir in the spinach and ditalini and cook for 1 minute or until the spinach is wilted. Season to taste. Sprinkle with the cheese, if desired.
Add the oregano, onion and carrot to the saucepan. Cook 2 minutes, stirring occasionally.
Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the sausage is cooked through. Stir in the spinach and ditalini and cook for 1 minute or until the spinach is wilted. Season to taste. Sprinkle with the cheese, if desired.
Sausage & Spinach Soup
The classic combination of sausage and spinach comes together in this hearty soup. So easy to whip up and satisfying enough for even the heartiest appetites. Serve with crusty bread...
Directions
Print
Heat a 4-quart saucepan over medium-high heat for 1 minute. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
Add the oregano, onion and carrot to the saucepan. Cook 2 minutes, stirring occasionally.
Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the sausage is cooked through. Stir in the spinach and ditalini and cook for 1 minute or until the spinach is wilted. Season to taste. Sprinkle with the cheese, if desired.
Ingredients
0.5 pound sweet Italian pork sausage, casing removed
0.5 teaspoon dried oregano leaves, crushed
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, peeled and sliced (about 1/2 cup)
4 cups Swanson® Chicken Broth
2 cups coarsely chopped fresh spinach
1 cup cooked ditalini pasta (from 2 ounces/1/2 cup dry)
0.25 cup shredded Parmesan cheese (optional)
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