close-up photo of sausage spinach soup in white bowl

Sausage Spinach Soup

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This is one of my favorite “last-minute” meals.  This flavorful soup doesn’t require exotic ingredients nor does it need long slow simmering.  It can go from stove to table in about 30 minutes and it tastes even better reheated for lunch the next day.  For a heartier dish, you can throw in a can of white beans or a cup of tortellini with the spinach, but I prefer it just as it is. — L. Weal

INGREDIENTS
1 tablespoon olive oil
1 pound sweet pork sausage links
3 cups chicken stock
1 (14 oz) can diced tomatoes
1 cup tomato sauce
2 teaspoons minced garlic
2 tablespoons herbes de Provence
2 cups fresh baby spinach
Ground black pepper

TOOLS
large (5-quart) pot, or large (12-inch) sauté pan [deep skillet], with lid
kitchen tongs
large plate
paring knife
cooking spoon
measuring cups and spoons

METHOD
1. Cook sausage with oil in pot over medium heat, turning to brown on all sides — about 10 minutes. Remove sausage to plate and cut into 1-inch pieces, then cut those pieces in half.  Return sausage to pot.
2. Stir in stock, tomatoes, tomato sauce, garlic, and herbes de Provence.
3. Cover and simmer 10 minutes.
4. Add baby spinach. Season with black pepper.
5. Stir occasionally until spinach is wilted — about 5 minutes.

NOTES & TIPS
• For a spicier dish, substitute hot sausage for sweet.
• No herbes de Provence? Substitute 1 tablespoon oregano ,1 tablespoon dried basil, and 1 teaspoon crushed dried rosemary
• Serve as is, or garnish with a sprinkling of grated Parmesan or Romano cheese.

READY IN
30 minutes

YIELD
4 servings

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