Spinach and Sausage Soup

wtorek, 11 lutego 2014

Spinach and Sausage Soup

Time: 30 mins


  • 1/2 lb Italian sausage, casings removed, crumbled (sweet or hot)
  • 1 tablespoon chopped garlic
  • 1 lb spinach, stems trimmed
  • 3 (14 1/2 ounce) cans chicken broth
  • 1/2 cup broken pieces capellini (1-inch) or 1/2 cup vermicelli
  • 4 slices French bread, 1/2-inch thick
  • 4 teaspoons extra virgin olive oil
  • 2 teaspoons freshly grated parmesan cheese, divided


  • 1 Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until brown, 5 minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with water; add to pot. Cover and bring mixture to a boil. Add capellini, cover and boil 2 minutes more.
  • 2 Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 teaspoons oil; sprinkle each with 1/2 teaspoons Parmesan cheese.
  • 3 Divide soup among 4 large soup bowls and top each serving with prepared toasts.

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