Quantcast
Recipe for Spinach and Pasta Soup | Almanac.com

Spinach and Pasta Soup

Yield
10 to 12 servings
Course

Spinach and Pasta Soup

Print Friendly and PDF

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.

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.