Sausage, spinach, and pastina soup

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
¾ pounds Italian Sausage, Sweet -- casings removed
2 larges Onions, Peeled -- coarsely chopped
½ teaspoon Fennel Seed
6 cups Chicken Bouillon
Parmesan Cheese -- freshly
½ cup Pastina, Tiny Pasta Shells, Or Tubettini
¾ cup Spinach -- stemmed & rinsed
Salt
Black Pepper -- freshly ground grated

Directions

GARNISH

1. Heat the oil in a large casserole over medium heat. Add the sausage and saute until nicely browned, breaking it up with a fork, Transfer to a colander and drain.

2. Discard all but 2 Tbs of the fat from the casserole. Add the onions, garlic, and fennel seeds and cook until the vegetables are soft and lightly browned. Return the sausage to the casserole together with the bouillon and pasta and simmer for 6 to 8 mins, or until pasta is tender; skim off the fat often. Add the spinach and cook until just wilted. Taste and correct seasoning. Serve hot, with a grating of Parmesan.

NOTE: Try different combinations of greens; kale, Swiss chard, escarole are all good, inexpensive choices.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6 From: Dan Klepach Date: 09-21-95 (22:23) (159) Fido: Cooking

Related recipes