With the fall months and rainy days upon us, so comes the urge to make soup. There’s nothing like slaving over a steaming hot pot of broth, chopping vegetables, simmering and stirring constantly. NOT! Although there are many a days I don’t mind taking on a complex soup recipe that takes hours of preparation and attention, this recipe is not one of them. It’s easy, somewhat low-fat, and freezes well. So make up a double batch of the following recipe, have it for dinner, and break up the leftovers into single serving-sized freezer containers (I suggest using glass) for a quick, easy and healthy lunch.
You will need:
½ pound of sweet Italian sausage (either squeeze it out of the casing or buy sausage patties)
1 (14.5 oz) can of diced tomatoes with basil, garlic and oregano
2 cups of low sodium chicken broth (I tend to use more because I like a lot of broth)
½ cup of small shell pasta
Fresh grated Parmesan
In a soup pot, brown the sausage, crumbling it up as it cooks. Add broth, tomatoes and pasta to the pot and bring it to a boil over high heat. Cover, reduce heat and simmer for 10 minutes or until pasta is done. Add fresh spinach to the pot. Sprinkle with cheese and serve. Told you that was going to be easy.
If you need more convincing, here’s some reasons soup should be on your fall menu.