Italian Sausage Soup

Pulling into the campground last night with temperatures in the 50’s, soup was on the menu. We ran (ok drove) to Kroger and got the ingredients for our favorite, easy soup that tastes like you cooked all day. It’s from Cooking Light and the recipe here is doubled so we have leftovers:

Italian Sausage Soup

In a large saucepan or dutch oven, brown:

  • 1 to 1 1/4 lbs turkey Italian sausage (we like a mix of hot and sweet) Break up the sausage into smaller bits while it browns. Then add
  • 2 14-ounce cans diced tomatoes with Italian seasonings (basil, oregano, garlic, etc. - choose whatever flavor you like in the brand you prefer)
  • 1 Box of chicken broth, preferably low-salt, low-fat
  • 1 Cup medium shell pasta

Bring to a boil, then lower heat and simmer until the pasta is done

Stir in 1 6 ounce bag of fresh or 8 ounces frozen chopped spinach and simmer until fresh spinach is wilted or frozen is fully thawed and dispersed throughout the soup.

Serve with a spoonful of grated Parmesan or Romano cheese on top. Refrigerate or freeze the leftover soup for another day.