Homemade Marry Me Soup with Italian Sausage
- Yield 6
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
Homemade Marry Me Soup with Italian Sausage is a soup recipe on Avoteb. The yield on the card is 6. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained
- 1 pound ground Italian sausage, mild or spicy
- 1 medium white onion, diced
- 1 small red bell pepper, diced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 6 ounces uncooked small pasta* (I used small shells)
- 2 large handfuls fresh baby spinach, roughly chopped
- 1/2 cup heavy cream
- 1/2 cup julienned fresh basil leaves, divided
- toppings: black pepper, freshly-grated Parmesan cheese
Method
Sauté the sausage and veggies. Warm 1 tablespoon of the oil from the sun-dried tomatoes in a large stockpot over medium-a hot burner. Tip in the Italian sausage, onion, bell pepper. Sauté the mixture, using a wooden spoon to occasionally stir the mixture and break up the sausage as it cooks, until the sausage is browned. Tip in the garlic and sauté, stirring frequently, for 1 more minute.
Let it bubble gently. Tip in the chicken stock, Italian seasoning, red pepper flakes and stir to combine. Tip off the rest of the oil from the sun-dried tomatoes, then roughly chop the tomatoes and add them to the soup. Continue cooking until the broth reaches a let it bubble gently. Tip in the pasta and stir to combine. Continue to let it bubble gently, lowering the heat when needed so that the soup continues at a low let it bubble gently (not fully boiling) until the pasta is nearly al dente.
Salt Tip in the cream, spinach, half of the basil and stir gently until the spinach has wilted. Give the soup a taste and season with salt and pepper and/or extra cream, if desired.
Plate Plate while it is hot, garnished with your preferred toppings, and enjoy!
