Warm up with Italian Sausage Soup

As the weather stays in the colder temperatures, I began to crave comfort food. But not just any comfort food – pasta. You can call me a pasta princess. I am absolutely in love with pasta and if I didn’t want my waist expanding more than what it already has. I would eat it every day.

One of my absolute favorite foods is spaghetti. And I make it more often than not. So I begin to scour the internet for a new pasta dish to try. Although, I am a huge fan of it. My family grows tired of spaghetti. I came across a Plugged In a website that’s serving up recipes you’ll want to try again and again.

 

I searched their site for a pasta dish to try and discovered their Italian Sausage Soup recipe. The pictures looked delicious, so I decided to give it a try. My family loved it! I will definitely be adding this to my list of family favorites. Here’s my recipe below:
Italian Sausage Soup

2 tablespoons canola or vegetable oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 pound bulk Italian sausage, sweet or hot, cooked until well browned and drained
2 cans (15 oz. each) Red Gold® crushed tomatoes
3 cups low sodium chicken broth
3 cups super greens, such as kale or Swiss chard*
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon fennel seeds
8 ounces penne or other firm pasta
Shredded parmesan cheese for garnish

In a large sauce pan or Dutch oven, heat oil over medium high heat and add onion. Cook, stirring frequently, until onion is softened, about 5 minutes. Add garlic and continue to cook for 1 minute. Stir in cooked sausage, crushed tomatoes, chicken broth, greens, basil, oregano and fennel. Bring mixture so a boil; reduce heat and simmer for about 30 minutes.

Add the penne and cook an additional 15 minutes or until pasta is just done.

Ladle into bowls and serve with shredded parmesan.

*I used Organic Girl brand super greens.

Slow Cooker Tip: This recipe can easily be adapted to your slow cooker. Prepare as directed above, reducing the chicken broth to 2 cups. Add all the ingredients except the pasta and parmesan cheese. Cover and cook on low for 6 to 8 hours.

Just before serving, cook pasta according to package directions to al dente. Stir into soup. Ladle into bowls and garnish with shredded parmesan cheese.

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