Using the diverse cultures and foods of Astoria, NY to feed one man's imagination in the kitchen.

Saturday, August 16, 2008

Spinach & sausage soup with pasta

Looks to be cooler tonight so I thought about a simple one pot dish (only one burner and little clean up) which would provide supper plus leftovers. Wanted a hearty meal but not too heavy or rich. Something to break us into cooler evenings.

Spinach & sausage soup with pasta
This is a very simple take on Caldo Verde, a favorite dish of Portugal.
2lbs Italian sausage links (no fennel)
1 lg onion fine chop
2 lg cloves garlic sliced

2qts chicken stock
2qts water
1 teaspoon chopped fresh rosemary. Or use some of the rosemary salt mix from a previous post and do not add additonal salt.
1lb or about 8 cups tightly packed baby spinach
1 or 2 pts. ripe cherry or grape tomatoes.
1lb pasta such as Campanelle
Salt & black pepper to taste

In 6-8qt pot or dutch oven saute in little olive oil the sausage till just browned on all sides. Set aside.
Add onions and saute till lightly browned, then garlic and cook till fragrant.
Slice sausage, return to pot with any juices.
Chicken stock, water, rosemary, spinach and tomatoes into pot. The tomatoes will also add a wonderful color contrast.
Bring to boil then lower to simmer 30 minutes.
Place past
a in pot, simmer 10 minutes.
Adjust for salt and pepper. Add more rosemary of desired.

Ladel into bowls. Serve with grated parmesan if desired.

1 comment:

NYCMacUser said...

I have everything already in the house. This is gonna be tomorrow's dinner. It sound easy and really yummy. Thank you.
(I wonder how it's going to freeze)