Saturday, March 6, 2010

Sausage and Spinach Soup

We recently held a Soup and Chili Cook-Off at work. While I did not submit any entries, I made certain to sample the tastiest looking soups. There were two entries that I couldn't resist having a full bowl of. This soup is adapted from one of them, a soup created by my co-worker Betty.

I have added a few ingredients to Betty's soup. When I first tasted it I couldn't help but think it was Wedding Soup with a punch. I decided to add a few of my favorite ingredients from Wedding Soup, along with some extra punch. I thought about adding pastina too, but then decided to save the carbs for something else! Feel free to dump in the pasta. Betty was one of the contest winners tied for first place!

Sausage and Spinach Soup
2 quarts of chicken broth
1 cup chopped onion
1 10-ounce package of frozen chopped spinach
1 pound hot Italian sausage
2 teaspoons fennel seed
1/2 teaspoon red pepper flakes
2 large eggs, beaten
Parmesan cheese

Defrost spinach and squeeze out extra liquid. Brown hot sausage in a skillet until cooked through and drain well. Combine sausage, broth, spinach, fennel and red pepper flakes in a pot and bring to a boil. Slowly drizzle egg into soup while stirring well. Reduce heat and simmer. Serve with Parmesan sprinkled on top.

Italian Wedding Soup on Foodista Print This Recipe


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