SPINACH AND SAUSAGE SOUP
This is a great meal-in-one pot type of soup. I use turkey Italian sausage to cut down on the fat content. We love the Parmesan cheese toasts on top...use a nice crusty bread for those.
Provided by Hey Jude
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Divide soup among 4 large soup bowls and top each serving with prepared toasts.
SPINACH SAUSAGE SOUP
Chock-full of potatoes, Italian sausage and spinach, this hearty soup is sure to disappear fast. "Not only is it delicious and quick, but it freezes well," explains Bonita Krugler of Anderson, Indiana. Adjust the amount of broth to suit your family's preference.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. , Drain sausage. Add sausage and spinach to broth mixture; heat through.
Nutrition Facts : Calories 239 calories, Fat 15g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1308mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
NANCY'S SPINACH SAUSAGE SOUP
Make and share this Nancy's Spinach Sausage Soup recipe from Food.com.
Provided by NoraMarie
Categories < 4 Hours
Time 1h30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- I make my own broth from powder from the bulk food store. Add 12 cups in a large pot, add chopped carrots and peppers, or so. Chop spinach small. I take the casing of the sausages off and take small pieces and make small balls. Drop them in the soup. Put it on simmer for about 1 hour. No need for salt and pepper. The spices from the sausages goes in everything in the soup.
- It would not let me put 12 cups broth or 1 bag spinach. Or 1 cup orso[ pasta].
SAUSAGE AND SPINACH SOUP
This is the closest I could get to Bertucci's sausage soup. I find that the quality of the sausage meat you use is critical in the recipe and try to use better sausage whenever I can.
Provided by Anya4405
Categories Pork
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Sautee the onion in oil and butter until soft.
- Add the sausage meat and stir-fry until no longer pink on the outside.
- Add the tomato paste and cook for 2 minutes, stirring constantly.
- Add the water and bring to boil.
- Add the canned tomatoes and the rice.
- Cook until the rice and the sausage are done.
- If using frozen spinach, add it early and break apart; if fresh or canned, add it a few minutes before the end.
- Serve with grated mozzarella sprinkled on the top.
NANCY'S SPINACH SALAD
Steps:
- For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
- For the Salad: Mix all of the ingredients in a bowl and toss with dressing.
SAUSAGE AND SPINACH SOUP
this is wonderfuly delicious, very hearty soup. I make it at least once a month. It freezes well. I beleive its from a Taste of Home light cooking magazine from a few years ago.
Provided by couponmommy123
Categories < 60 Mins
Time 35m
Yield 1 1/2 cup bowls of soup, 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.
- Add onion and 2 teaspoons garlic to pan; cook for 2 minutes.
- Stir in 1/2 cup water, beans, tomatoes, and broth.
- Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano.
- Ladle 1 1/2 cups soup into each of 4 bowls,
- Optional: sprinkle each serving with 1 1/2 teaspoons romano or parm cheese.
Nutrition Facts : Calories 330.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 37.1, Sodium 961.4, Carbohydrate 44.9, Fiber 11.8, Sugar 8.8, Protein 25.4
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