I made this soup for the first time several years ago and it’s still one of my faves. I’ve updated my recipe to include my new favorite spice mix, herbes de Provence instead of using individual spices; I think it gives it a richer flavor. One of the best things about this soup is that it doesn’t need long, slow simmering like many soups and stews. For a heartier dish, you can throw in a can of white beans or a fistful of tortellini with the spinach, but I prefer it just as it is. — L. Weal

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

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

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, onion, 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.

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

30 minutes

4 servings