Isn’t kind of funny when you slow down, look a little closer at something….you almost always learn something new. That is how I found this soup recipe. It was on the back of the Saltine cracker box. I was throwing it away…and I took a minute to read the box…cut it out…and made it that week. Let me tell you, so happy I did…this soup is hearty, tasty and a crowd pleaser. A meal onto itself and I love that!
1 lb. ground Italian sausage
1 onion, chopped
2 cloves garlic, minced or 2 T. minced garlic
1 c. carrots, diced or shredded
2 c. sliced mushrooms
1 t. olive oil
4 c. chicken broth
2 c. water
1 can cannellini beans, rinsed (I didn’t add these, we don’t like beans much)
1 (14.5 oz.) Italian-style stewed tomatoes
1 1/2 c. Bowtie or Rotini pasta, uncooked
2-3 c. baby spinach leaves
Shredded Mozzarella cheese
Brown sausage in large pot. Add onion and carrots; saute until translucent and semi soft. Stir in mushrooms, garlic and oil. Saute 5 minutes.
Add broth, water, beans, and tomatoes; bring to a boil. Stir in pasta; cook 10 minutes or until tender. Remove from heat.
Stir in spinach; cover. Let stand about 5 minutes.
Serve with grated cheese and crackers.
Sharing at HOH