The first full week of November…not sure how we ended up here already and I am so not ready for winter! I think my pick for the Secret Recipe Club this month, Sarah, would agree. As a fellow cold area dweller she has seen her fair share of snow too. And while we don’t have snow yet, its coming. Along with much colder temperatures. Brr!
I spent some time browsing all her recipes and found two soups that sounded fantastic. I ended up making both! But wanted to feature the pasta fagioli. This soup is the perfect pick for that upcoming cold weather. Delicious, filing and it freezes well. I made a big batch, froze half and we had a big dinner of soup one night and Scott had the leftovers for lunch for a few days. The fresh spinach is a great addition, it’s always a good thing to add in extra vegetables!
This soup is so much better than anything you would buy at the store. Fresh ingredients, flavors and spices that you can change to suit your mood and the fact that you can make a big batch and freeze some.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves 4
Ingredients
- 1 lb sweet Italian turkey sausage
- 1 onion, diced
- 1 tsp olive oil
- 1 minced garlic clove
- 1 tsp chipotle chili pepper
- 4 c chicken broth
- 1 can black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 3/4 c uncooked elbow macaroni
- 1 c fresh spinach leaves
- Salt/Pepper
- Parmesan cheese for serving
Instructions
- In a large stockpot, cook sausage until no longer pink. Drain and set aside.
- In the same pan, add oil and onion and saute until onion is soft. Add garlic and saute 1 minute longer.
- Add the broth, beans, tomatoes, and chipotle chili pepper, salt/pepper, bring to a boil.
- Add macaroni and cook for 8-10 minutes, or until macaroni is tender.
- Reduce heat to low and stir in sausage and spinach.
- Cook until heated through and the spinach has wilted.
- Serve garnished with Parmesan cheese
