Sausage and Spinach Soup with Rosemary Croutons
- 2 tbsp (30 mL) olive oil
- 12 oz (340 g) fresh Italian sausage, casings removed
- 2 cloves garlic, minced
- 1/2 onion, finely diced
- 1 tsp (5 mL) dried rosemary
- 1/4 tsp (1 mL) pepper
- 3 cups (750 mL) sodium-reduced chicken broth
- 3 cups (750 mL) water
- 2/3 cup (150 mL) tubetti pasta
- 6 cups (1.5 L) baby spinach
- 2 cups (500 mL) cubed day-old Italian bread or French baguette
- 2 tbsp (30 mL) grated parmesan cheese
- In large saucepan, heat 1 tsp of the oil over medium-high heat; brown sausage, breaking up with wooden spoon, 5 to 6 minutes. With slotted spoon, remove sausage and set aside. Drain fat from pan.
- Add garlic, onion, 1/2 tsp of the rosemary and 1/8 tsp of the pepper to pan; cook, stirring occasionally, until onion is softened, about 2 minutes.
- Add broth and water. Return sausage to pan; cover and bring to boil. Add pasta; reduce heat to medium and cook until pasta is al dente, about 8 minutes. Turn off heat. Add spinach; stir just until wilted.
- Meanwhile, toss bread with remaining oil, rosemary and pepper; spread on baking sheet. Bake in 375°F (190°C) oven until golden brown, about 10 minutes. Serve soup sprinkled with croutons and Parmesan cheese.