Nothing heats up a cold winter night like a warm bowl of soup. Serve this quick version of Italian wedding soup with a tossed green salad. Dial up the heat by using hot Italian sausage and 1/4 tsp crushed hot pepper flakes.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2012
- 2 tablespoons olive oil
- 12 oz fresh Italian sausages casings removed
- 2 cloves garlic minced
- 1/2 onion finely diced
- 1 teaspoon dried rosemary
- 1/4 teaspoon pepper
- 3 cups sodium-reduced chicken broth
- 3 cups water
- 2/3 cups tubetti pasta
- 6 cups baby spinach
- 2 cups cubed day-old Italian bread
- 2 cups cubed day-old French baguette
- 2 tablespoons grated parmesan cheese
MethodIn large saucepan, heat 1 tsp of the oil over medium-high heat; brown sausage, breaking up with wooden spoon, 5 to 6 minutes. With slotted spoon, remove sausage and set aside. Drain fat from pan.
Add garlic, onion, 1/2 tsp of the rosemary and 1/8 tsp of the pepper to pan; cook, stirring occasionally, until onion is softened, about 2 minutes.
Add broth and water. Return sausage to pan; cover and bring to boil. Add pasta; reduce heat to medium and cook until pasta is al dente, about 8 minutes. Turn off heat. Add spinach; stir just until wilted.
Meanwhile, toss bread with remaining oil, rosemary and pepper; spread on baking sheet. Bake in 375°F (190°C) oven until golden brown, about 10 minutes. Serve soup sprinkled with croutons and Parmesan cheese.
Nutritional facts Per each of 6 servings: about
- Fibre 2 g
- Sodium 768 mg
- Sugars 1 g
- Protein 15 g
- Calories 276.0
- Total fat 14 g
- Potassium 246 mg
- Cholesterol 26 mg
- Saturated fat 4 g
- Total carbohydrate 22 g
- Iron 19.0
- Folate 41.0
- Calcium 9.0
- Vitamin A 31.0
- Vitamin C 7.0