My auntie (aunt, not ant) Kelly makes this soup and I snatched the recipe from her. Hi Kelly! It’s got lots of flavor and a good amount of veggies. I feel like I’m eating a rainbow when I eat this soup because it’s so colorful.
That was so lame. I’m not a hippie.
The recipe is from the Cuisine at Home cookbook. The recipe can be found online here. We wanted our recipe to have a lower sodium content so we opted for Aidell’s chicken sausage instead of regular store-bought pork sausage. It was less sausage than on the recipe, so I tossed it some exra pasta and it came out fine. We also swapped out the campanelle pasta for fusilli.
So the ingredients we used were:
-1 (12 oz) package of Aidell’s chicken & basil sausage
-1 cup onions, chopped
-1 cup carrot, diced
-2 cups mushrooms, sliced
-3 cloves of garlic, minced
-4 cups chicken broth
-1 (14 1/2 oz) can Italian style stewed tomatoes
-1 (8 oz) can tomato sauce
-1 1/2 cups fusilli pastas
-2 cups fresh spinach
-1 cup provolone cheese, diced
-1/4 cup parmesan cheese
-basil, for garnish
We chopped up the sausage and threw it (okay, tossed, I’m not really that violent) into a large pot. Then we added the onions and carrot and cooked those for 3 minutes.
Then we added the tomatoes, tomato sauce, and broth and brought it to a boil. We added the pasta and let it simmer for about 8 minutes. Cook your pasta according to the package. Then we stirred in the spinach and basil until they were wilted. You can take a chunk of cheese and throw it in the bottom of the bowl before you pour your soup in. Surprise ending, yes please!