Spinach and Sausage Soup

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Makes: 4  servings Prep 15 mins Broil 1 min


  • 1/2 pound  sweet or hot Italian sausage, casing removed, crumbled
  • 1 tablespoon  chopped garlic
  • 1 pound  spinach, stems trimmed, or 1 small head (1 lb.) escarole, trimmed and coarsely chopped
  • 3 cans (14 oz. each) chicken broth
  • 1/2 cup  broken (1-inch) pieces capellini or vermicelli
  • 4 slices crusty French or Italian bread, 1/2 inch thick
  • 4 teaspoons  extra-virgin olive oil
  • 2 teaspoons  freshly grated Parmesan cheese, divided


1. Heat a large saucepan over high heat. Add sausage and cook, stirring occasionally, until browned, 2 minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with water; add to pot. Cover and bring mixture to a boil. (If using escarole, add to pot and boil 3 minutes.) Add capellini, cover and boil 2 minutes more.

2. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 teaspoon oil; sprinkle each with 1/2 teaspoon Parmesan. Divide soup among 4 large soup bowls and top each serving with prepared toasts. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)420,
  • Fat, total(g)27,
  • chol.(mg)44,
  • sat. fat(g)8,
  • carb.(g)29,
  • fiber(g)3,
  • pro.(g)17,
  • sodium(mg)1966,
  • Percent Daily Values are based on a 2,000 calorie diet
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