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Random notes, and an Italian sausage soup thing

Posted by Jeanne on January 18, 2010

We should all send some money to Haiti.  Try here, or here, or here.  Or text the word Haiti to 90999 to donate $10 to the Red Cross, or Yele to 501501 to donate $5 to Yele Haiti, which will appear on your cell phone bill (U.S. SMS-text users only).

Artichoke people – what is the deal?  If we ever manage to get some artichokes growing, I am going to be super-famous.

One of these weeks, I will write interesting blog posts that include photographs again.  That week is not this week, as I worked 25 hours Saturday, Sunday, and Monday – despite our office being closed for those days.  I am grateful for my continuing employment, but I am tired – wasn’t prepared for this on Friday.

We’ve found ourselves with a surplus of Italian sausage.  This is what happens when you don’t check both freezers while making the grocery list.  The soup is pretty thick – it ends up being like a very, very saucy pasta by the next day because the pasta soaks up a lot of the liquid.  Which is fine by me, because then you end up with delicious tomato-y flavored pasta as well as the liquid from the soup.

Italian Sausage Soup Recipe

1 lb  hot or sweet turkey Italian sausage
4  cups  chicken broth
3 cups tomato-and-basil flavored pasta sauce
1  (14.5-ounce) can diced tomatoes
1 cup uncooked small pasta (I used acini de pepe)
One 10-oz brick of frozen spinach
Oregano, basil, and garlic if you like (I like)
Parmesan or romano cheese for serving

Preparation

Heat a large skillet over medium heat. Cook sausages until fully cooked through and slice.

In the meantime, add broth, tomatoes, and pasta sauce to a large soup pot, and bring to a boil over high heat. Add pasta once boiling.  Cover, reduce heat, and simmer 10 minutes or until pasta is done. Add sausage and spinach – stir to combine.

Serve with cheese on top.

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One Response to “Random notes, and an Italian sausage soup thing”

  1. […] Italian sausage soup […]

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