SPINACH AND SAUSAGE SOUP
1/2 lb. mild Italian sausage, casings removed, crumbled
1 tbsp. chopped garlic
1 lb. spinach, stems trimmed
3 cans (14 1/2 oz. each) chicken broth
1/2 cup broken (1”) pieces canellini or vermicelli
4 slices crusty bread, 1/2” thick
4 tsp. extra virgin olive oil
2 tsp. freshly grated Parmesan cheese, divided
1. Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until browned, 2 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 pasta, cover and boil for the time suggested on package, stirring occasionally.
2. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side until toasted. toast the bread) Drizzle each slice with 1 tsp. oil; sprinkle each with 1/2 tsp. Parmesan. Divide soup among 4 large soup bowls and top each serving with prepared toasts.
Makes 4 servings.
Pairs Well With
I like the bread that is on top of French Onion soup so this bread on top appealed to me. I don't bother to broil it though I just toast it. And then too my hubby loves Italian sausage so it killed two birds at once.