Spinach and Pasta Soup
By Yankee Magazine|Mar 24 2003|
The wonderful aroma of this soup is just the thing to come home to on a cold winter’s day. Not only does it taste great (even spinach-haters have gobbled it up!), but it’s quick and easy to make. It keeps for up to four days in the refrigerator.
Yield
10 to 12 servings
Ingredients
1 pound turkey sausage, casings removed
1 medium onion, chopped
1 large clove garlic, peeled and minced
1 can (28 ounces) whole, peeled tomatoes, drained
1 quart chicken stock
2-1/2 quarts water
1 pound farfalle (bow-tie pasta)
1 bag (10 ounces) spinach, cleaned and finely chopped
1 can (15 ounces) cannellini (white kidney) beans, drained
Instructions
Heat an extra-large soup kettle over medium-high heat. Add the sausage and brown, breaking it up with a spoon. Add the onion and garlic, and saute 3 minutes. Stir in the tomatoes, breaking them up with the spoon. Stir in the stock and 1 quart of the water, and raise the heat to high. Bring to a boil, add the pasta, and cook, stirring, for 5 minutes. Then add spinach, beans, and remaining quart of water (add extra water, if needed), and simmer, covered, stirring occasionally, until spinach is tender. Add salt to taste.
I made this soup using Italian sausage and using tortellini and 2 large cans of chicken broth and 2 cans of beans. It was heartier and just delicious. Everyone I’ve given it to has loved it. Thank you for the recipe.
We would make it again, but not to the formula stated in the recipe given. When a whole pound of pasta is used, it results in a pot full of wet pasta – not soup.
We extracted a MAJOR amount of pasta and added additional chicken stock and the result then was terrific!
We intend to make it again, but to create the soup with about 1 cup of pasta added – not the whole pound as stated in the recipe.
I like to cook the pasta separately and add it add the end, less starch in the soup
Is this baby spinach being used?