Spinach and Pasta Soup

From The OFA Recipes for Every Season

Pasta Recipes | Soups, Stews, Chowders Recipes

Yield: 10 to 12 servings

• 1 pound turkey sausage, casings removed
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 1 can (28 ounces) whole, peeled tomatoes, drained
• 1 quart chicken stock
• 2 quarts water
• 1 pound farfalle (bow-tie pasta)
• 1 bag (10 ounces) spinach, cleaned and finely chopped
• 1 can (15 ounces) cannellini (white kidney) beans, drained

Heat an extra-large soup kettle over medium-high heat. Add the sausage and brown, breaking it up with a spoon. Add the onion and garlic, and saute 3 minutes. Stir in the tomatoes, breaking them up with the spoon. Stir in the stock and 1 quart of the water, and raise the heat to high. Bring to a boil, add the pasta, and cook, stirring, for 5 minutes. Then add spinach, beans, and remaining quart of water. Cover and simmer for a few minutes longer, stirring occasionally, until spinach is tender. Add salt to taste.

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