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Italian Sausage Soup

1 t. olive oil

1 lb. loose (bulk)  Italian sausage, about four links. 

14 oz. can diced tomatoes, Italian style (with oregano, garlic and basil)

3 cans chicken broth (or about 6 cups)

¾ cups small pasta shells (I used little macaroni elbows because I didn’t have shells)

2 cups frozen chopped spinach or arugula

Shredded Parmesan cheese


Heat a large soup pot and add olive oil.  Brown sausage in the pot, crumbling it as you cook.   Add tomatoes, chicken broth and pasta and bring to a boil.  Cover and cook for ten minutes.  Remove from heat and mix in spinach or arugula.

For homemade croutons, cut up some stale bread into cubes.  Toss with olive oil, salt and pepper, then toss with some grated Parmesan.  Cook on a cookie sheet (one layer) at 375° until golden brown on top, about five minutes.

Ladle soup into bowls and garnish with croutons and shredded Parmesan.


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