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Squash Spinach Sausage Soup
Caitlin Houston

Squash Spinach Sausage Soup

A quick and easy hearty broth based soup for the cold months ahead featuring sweet squash, spinach and Italian sausage.
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Servings: 6 people
Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 1/2 onion diced
  • 2 cloves garlic minced
  • 3 large carrots diced
  • 3 celery stalks diced
  • 4 links sweet Italian sausage sliced into small cubes
  • 2 c butternut squash cubed
  • 2 c baby spinach leaves
  • 8 c chicken broth 2 32 oz boxes
  • 1/2 box pasta can use 1 box but add 2c additional water
  • Olive Oil
  • Sea Salt + Ground Pepper
  • 1 tbsp Fresh Italian Parsley chopped

Equipment

  • Dutch Oven

Method
 

  1. 1. Heat 1 tablespoon olive oil in dutch oven. Add garlic and onions. Cook 2 minutes.
  2. 2. Add diced celery and carrots. Stir and cook for 2-3 minutes. Add squash.
  3. 3. Cover vegetables with 4 cups chicken broth. Season with salt and pepper. Cover and cook on low heat for 20 minutes.
  4. 4. Add sausage, spinach, pasta, and 4 cups of chicken broth. Cook on medium heat for 7-10 minutes or until pasta is tender.
  5. 5. Season with salt, pepper, and fresh chopped Italian parsley. Sprinkle with Romano cheese and serve with crusty bread.