50+ thread

1 lb italian sausage of your choice
1 yellow onion (diced)
1 clove garlic minced
1tbsp EVOO
1tsp oregano
1tsp fennel seed
1 bay leaf
1 lb carrots (diced)
3-4 cups spinach (washed and rough chopped)
28oz can petite diced tomatoes
8oz can tomato sauce
14oc can cannelini OR kidney beans (drain and rinse)
32oz carton chicken stock
1 cup pasta of your choice (orzo, macaroni, ditalini work best)

in a large stock pot brown the sausage. set sausage aside to let the grease drain.
add the EVOO, onion, and garlic to the pot. once the onions start to sweat a little add the sausage back in. and cook until onions are clear-ish
add the carrots, oregano, fennel, bay leaf, tomatoes, beans and stock and bring to a boil. turn down to a simmer for 20 minutes or until the carrots begin to soften
while the soup is simmering get your pasta water boiling in a separate pot. cook pasta to al dente. dont drain the water, its going to go in the soup pot
wash and chop the spinach.
remove the bay leaf from the pot
add in the spinach and pasta and pasta water to the soup pot
let simmer another 5 minutes and serve. makes about 6 to 8 large bowls

top with some parmesan crisps or garlic bread

 

have you ever had olive garden's zupa toscana? this is like that but better. so good. and super filling too.

 

gonna need more than one toucan for a pound of sausage

and pants!

 

Yes