I bought a pound of sweet sausage intending to make biscuits and gravy. Only then it dawned on me that there are only two of us. And a POUND of sausage gravy was, perhaps, a bit much. Especially since my husband does not really understand the whole biscuits and gravy phenomenon. Which is why I was very happy to run across this recipe. I tweaked it to suit what we had in the house, and came up with a wonderful winter meal.
Makes: About 6 servings
1 lb. sweet Italian sausage
1 small white onion
3 cloves of garlic
4 small/medium tomatoes
7 tiny sweet bell peppers (about 1 regular bell pepper)
1 Tbsp Italian seasoning
2.5 cups low sodium chicken broth
1.5 cups water
1 cup uncooked pasta
1 14-oz. can garbanzo beans (chickpeas), drained
2 cups fresh spinach, washed
1/4 cup grated Parmesan cheese
HEAT a stockpot over medium heat
While the sausage is cooking:
DICE tomatoes and peppers
ADD minced onion to cooked sausage
COOK until onion is transparent
MINCE garlic (or use a garlic press)
ADD to sausage and onion
COOK an additional 2 minutes
ADD broth, water, tomatoes, peppers, pasta, chickpeas and seasoning
BRING to a BOIL
COVER and REDUCE HEAT to a simmer
COOK until pasta is done
STIR in spinach, let it wilt
STIR in Parmesan cheese
REMOVE from heat and serve.
1. Soup is another of those things that I grew up thinking of as "hard" to cook. This recipe puts the lie to that idea. This is a 30-45 minute dinner depending on how quick you are at prep work.
2. It is also absolutely delicious. I tend to prefer stews to soups, but all the chunky vegetables, pasta, and sausage make this a very satisfying soup.
3. My husband salted his to taste at the table, but I thought it was just right.
4. We served this with beer bread. Yum!