Ingredients
- 1 lb light pork sausage
- 1 yellow sweet onion finely diced
- 3 cloves garlic minced
- 32 oz chicken broth 2ish cans
- 1 can beef broth
- 1 15 oz can tomato sauce
- 1 14.5 oz can Italian style diced tomatoes
- 1 12 oz box fiber enriched penne pasta
- ¼ c finely chopped fresh basil
- 3 c finely chopped fresh spinach
Instructions
- Cook pork sausage in large soup pot over medium heat. When it’s about halfway done cooking, add onion and cook until onion is fairly soft – about 7 minutes.
- Add garlic and saute an additional 2-3 minutes.
- Pour in chicken broth, tomato sauce, and tomatoes. Bring to a boil.
- Add penne pasta and basil and reduce heat to medium. Simmer until the pasta is tender, about 20-25 minutes. (You do not want to overcook the pasta since it’ll be sitting in the soup – it’ll eventually get mushy if you allow it to simmer for too long!)
- Add spinach and allow to cook for 3-5 more minutes or until spinach is fully wilted.
- Serve immediately with shredded Mozzarella cheese!
Notes
***If you want to make this soup ahead of time and then freeze it, I would do steps 1-3, then freeze that portion of the soup (and if you want, you can freeze the spinach, too – just set aside the 3 cups of fresh spinach in a plastic baggie and place it in the freezer). Then when you’re ready to cook it, thaw the soup, bring it to a boil in the sauce pan, and then add the pasta and simmer until it’s tender. Add the frozen spinach to the soup and allow it to cook, probably 5-7 minutes or until it’s wilted (it’ll thaw very quickly in the soup, so you really don’t need to cook it much longer than the 3-5 minutes if you were cooking the fresh spinach right away).