Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Carrots: 2 medium, peeled and diced
- Celery: 2 stalks, diced
- Chicken broth: 8 cups
- Acini di pepe pasta: 1/2 cup
- Italian sausage: 1/2 pound, removed from casing
- Baby spinach: 5 ounces
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 2: Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Step 3: Pour in the chicken broth and bring to a boil.
- Step 4: Stir in the acini di pepe pasta and cook according to package directions, usually about 8-10 minutes.
- Step 5: Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
- Serve with a sprinkle of grated Parmesan cheese and a crusty piece of bread for dipping.
- For a richer flavor, brown the sausage very well and don't be afraid to let the vegetables get slightly caramelized when sauteing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American