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Italian Sausage and Tomato Soup

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Italian Sausage and Tomato Soup Deconstructed:

Servings: 8-10 (adapted from Southern My Way: Food and Family)

Soup: 1 ½ pounds Italian sausage, casings removed 1 medium onion, chopped, or frozen chopped onion 3 cloves garlic, minced, or frozen garlic pods 8 ounces sliced mushrooms, chopped fine in food processor 1 ½ teaspoons dried oregano 1 teaspoon dried thyme 2 (14 ounce) cans diced tomatoes, undrained 4 cups beef stock 1 cup penne pasta, cooked separately 4 cups fresh spinach ½ cup chopped fresh basil or frozen basil pods Freshly grated Parmesan cheese Serve with: Homemade bread (if possible)


1. In a large pot over medium-high heat, brown sausage, onions, and garlic, breaking sausage into small chunks, about 4 minutes. Add mushrooms and cook an additional 3 minutes or until mushrooms are tender and sausage is fully cooked.

2. Drain fat and stir in oregano, thyme, tomatoes, and beef stock. Cover and simmer 10 minutes. (If soup will not be served as leftovers, pasta can be added here. Simmer until al dente, about 8 minutes). Cook pasta separately while simmering soup an additional 8 minutes. Salt and pepper, to taste.

3. Just before serving, place pasta in bottom of bowls. Top with spinach and basil. Ladle soup on top and sprinkle with freshly grated Parmesan cheese.

Italian Sausage and Tomato Soup
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