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Spinach and Pasta Soup

Spinach and Pasta Soup
2 votes, 5.00 avg. rating (93% score)
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Yield: 10 to 12 servings

Ingredients:

  • 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

Instructions:

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.
Updated Thursday, May 8th, 2003

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3 Responses to Spinach and Pasta Soup

  1. Anonymous January 4, 2004 at 3:35 pm #

    It smells delicious while cooking.It’s very simple to prepare.It’s very tasty.

  2. Anonymous February 26, 2004 at 3:19 pm #

    Great! Easy to make.Wonderful if you have a cold.

  3. Anonymous April 15, 2004 at 1:58 pm #

    I’m on the Atkins diet but I’m making this without noodles and it’s still great.
    Thank you.

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