Our brief fling with snow is in the past and we are left with our typical rainy days. It doesn’t slow us down much, but I always think of warm offerings for dinner. This soup fits the bill perfectly. A friend served it recently and it’s delicious. Italian Sausage and Pasta; a bit like minestrone. I think it was originally in Sunset magazine. For the link to the online recipe click here.
It’s one of those dishes where you probably have everything you need in your pantry and fridge. I made it as directed through step 2 then took about half and froze it for another time. When I’m ready to make it again I’ll just add the pasta and spinach and I’ll be all set. The link to the recipe is provided above but I’ll add the directions below for convenience.
Italian Sausage and Pasta Soup
· 2 pounds hot or mild Italian sausages (I used a pound of each and mixed them)
· 3 carrots (12 oz. total), peeled and chopped
· 1 onion (12 oz.), peeled and chopped
· 4 cloves garlic, peeled and chopped
· 3 quarts fat-skimmed chicken broth
· 2 cans (14 1/2 oz. each) diced tomatoes
· 2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
· 1 tablespoon dried basil
· 2 cups dried large shell-shaped pasta
· 4 quarts spinach leaves (about 12 oz.), rinsed
· Salt and pepper
· About 1 cup grated parmesan cheese
1. Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
2. Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans, and basil and bring to a boil.
3. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add to taste.
You can prepare soup through step 2 up to 1 day ahead, but do not bring mixture to a boil; instead, cool, cover, and chill. To reheat, lift off and discard fat; bring soup to a boil.
You may have noticed I haven’t been blogging much lately. Who knows why, perhaps I’ve run out of things to say, but anyway, I think I’ll take a break. I’m still loving Instagram and if you’d like to join me there, download the Instagram app and search: Janet Brown Studios. It’s a fun way to share pictures. I’d love to see yours too.
I'll leave you with a new favorite quote:
The secret of genius is to carry the spirit of the child into old age, which means never losing your enthusiasm. ~ Aldous Huxley~