Prep 30 mins
Cook 1 hr
My friend made this soup for me and I make it all the time now.
- 96 ounces broth
- 8 ounces pasta
- 1 cup carrot
- 1⁄2 cup red pepper
- 6 hot Italian sausage
- 6 mild sausage
- 8 ounces spinach
- 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].
Truly delicious! I halved all the ingredients, except I used 4 cups of low-sodium chicken broth. I also added in some diced celery (with leaves). Other than that, I made this exactly as posting, just topping it off with a little parmesan cheese. You are right - no other seasonings are needed, as the sausage (hot and sweet) impart such flavor. Thanks for sharing this keeper!
Made half of this recipe and added some onion, garlic, and used turkey sausage. Like another reviewer I did put the spinach in the bottom of our bowls and poured the hot soup over......Wonderful! Definately one that is going into my Favorites of 2010. Thank you. Made for the Cook-A-Thon for NoraMarie in memory of her husband Ed.
Oh this is a VERY GOOD soup ! I only had 5 links of mild chicken italian sausage, but I used the full measure of everything else, plus added 1/2 teaspoon red pepper flakes. Great flavor, and I love the little orzo pasta in this ~ it was perfect for a rainy evening. Thanks NoraMarie ~ made for SOUP'S ON, DIABETIC FORUM TAG, January 2010!