Back to the grind this Monday morning! The heat finally broke over the weekend, and it was the perfect time to test a new recipe. One of our favorite things about cooler weather is the change in what we eat. Don't get us wrong ... we love a good salad, but there's something comforting about a big bowl of soup (or chili). Not only are they filling, but they're also pretty healthy. And bonus: Clean-up is a cinch. These meals are usually made in one-pot, ready in under 30 minutes and require very little prep. We'll take it!
For our family's Sunday Supper, I whipped up this hearty and flavorful Italian sausage soup. It was a huge hit; the combination of sausage, egg noodles, fresh veggies and spices was delicious .... it's creamy but not heavy, which we prefer with our soups. This dish came together quickly and makes a TON. So it's perfect for potlucks, game nights, busy weeknights, dinner parties and leftovers. Hooray for the return of soup season! Enjoy!
Natalie & Ashley
1 lb ground Italian sausage
1/2 cup diced onion
1/2 cup diced red pepper
1 cup diced mushrooms
4 cloves minced garlic
3 tbsp butter
2 tbsp flour
6 cups chicken broth
12 oz. egg noodles
2 cups half-n-half cream
3 cups baby spinach
4 tbsp dried Italian seasoning (I didn't measure, so this is a guess. I would season to your liking!)
salt and pepper
shredded Parmesan cheese
Brown the Italian sausage in some olive oil in a large pot. Add salt and pepper. Drain the excess fat and set the sausage aside.
Using the same pot, return it to the heat and melt butter. Add the onion and red pepper. Season with salt and pepper. Saute over medium heat for 4 - 5 minutes or until tender. Add the garlic. Saute another minute.
Sprinkle with flour and stir constantly to coat. Cook for a minute. Stir in the chicken broth and bring to a boil. Add the Italian seasoning and mushrooms. Cook for about 20 minutes.
In a separate pot, boil the egg noddles according to directions.
Drain the noodles and stir into the soup.
Add the spinach and sausage and stir to combine. Add in the cream. Cook for several minutes until heated through.
Season with salt and pepper to taste and serve with shredded Parmesan cheese.