Pasta & Sausage Soup
Course: Soup
Cuisine: American
Author: Catherine's Plates
- 1 lb ground Italian sausage
- 1 TBS oil
- 1 TBS butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery ribs, diced
- 1/2 tsp salt, DIVIDED
- 1/2 tsp black pepper, DIVIDED
- 1/4 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 cup all-purpose flour
- 6-7 cups chicken broth
- 8 oz uncooked egg noodles or other type of dry pasta
- 6 oz fresh baby spinach
- 2 cups heavy whipping cream
- 1/3 cup parmesan cheese, shredded
Heat oil & butter in a large pot over medium high heat. Add in diced onion, carrot, and celery. Season with 1/4 tsp salt & 1/4 tsp black pepper. Saute for 5 minutes. Add in Italian sausage and cook until browned.
Stir in flour, garlic powder, Italian seasoning, 1/4 tsp salt, and 1/4 tsp black pepper for 1 minute stirring continuously. Stir in chicken broth. Bring o a boil over high heat. Add in pasta. Bring heat to a medium high and cook for 10-15 minutes until pasta is cooked through and tender.
Turn off burner and add in spinach, parmesan cheese, and heavy whipping cream. Stir to combine. Enjoy.