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.
0.5 pound sweet Italian pork sausage, casing removed0.5 teaspoon dried oregano leaves, crushed1 medium onion, chopped (about 1/2 cup)1 medium carrot, peeled and sliced (about 1/2 cup)4 cups Swanson® Chicken Broth2 cups coarsely chopped fresh spinach1 cup cooked ditalini pasta (from 2 ounces/1/2 cup dry)0.25 cup shredded Parmesan cheese (optional)
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