It’s winter! It’s cold season! Heck, it’s plain cold outside & we’re all looking to keep warm. We all love a bowl of comfort in the cold temps; especially if you live in the northeast (or, any other wintery weather state). We all want to be WARMed from the inside out & hence National Soup Month has appropriately been created and placed on the calendar for January, one of the coldest months of the year. But, let’s be honest…as much as we love a good bowl of soup, we don’t have have, or don’t want to spend, the hours making soup that can sometimes be required. Nope, nada, no can do! At least not here. We have a busy schedule to tend to with sports, homework & all of the other demands that fill our lives. That’s why I am armed with recipes that are quick, easy & worth making.
Check out my sausage soup recipe. It’s easy, but savory & it will warm you from the inside out.
Sausage Soup by Jodie Fitz
1 pound hot turkey sausage
1 pound sweet turkey sausage
1 pound pasta, ditalini style
2 – 28 oz. cans tomato puree
28 oz. water
2 cans (15.5 oz) great northern beans
8 oz. fresh baby leaf spinach
1 clove garlic, finely minced
1 tablespoon Italian seasoning
1 teaspoon salt
1⁄2 teaspoon pepper
Boil the pasta as directed and drain. Shock it by running it under cold water. Toss it in one tablespoon of light olive oil and a light sprinkle of salt. Set the cooked pasta aside.
Remove the casing from the sausage and cook it in a saucepan until it’s thoroughly cooked. Stir often, breaking up the sausage into small pieces and avoiding any burning.
Rinse the spinach, place it in a food processor & chop it into tiny pieces so that it actually looks like a spice when adding it into the soup (yes, this was my way of adding extra veggies you can not taste to the mix ~ it works).
Add the tomato puree, water, beans (juices included), chopped spinach, minced garlic, Italian seasoning, salt & pepper together in the saucepan in which you have cooked the sausage. Stir and let simmer for 20 to 30 minutes, stirring occasionally. Serve over the cooked pasta.
Want the soup thicker/heartier? Add another pound of sausage to the mix. Use the hot if you like it spicy and sweet if you want to keep it mild.
What to do with the excess? That’s easy. FREEZE IT, without the pasta & have another meal ready to thaw and warm on a busy night. But, always make fresh pasta…don’t freeze that part of the soup.