Recipe: Pierogy and Italian Sausage Toss

Pierogy and Italian Sausage Toss

1 pkg. Mrs. T's Pierogies
1 can (14.5 oz.) ready-to-serve chicken broth
1 can (14.5 oz.) Italian style diced tomatoes (undrained)
1-2 tsp. minced garlic
1/8 tsp. crushed red pepper
12 oz. sweet Italian sausage links, cooked and sliced
1 bag (5-6 oz.) fresh baby spinach (about 3 cups)
1/2 cup grated Parmesan cheese, divided
2 Tbsp. chopped fresh or 2 tsp. dried basil

In a large saucepot, over high heat, combine broth and tomatoes; bring to a boil.

Add pierogies, garlic and red pepper; boil until pierogies are hot, 3-5 minutes. Remove from heat; do not drain.

Stir in sausage, spinach, 1/4 cup Parmesan cheese and the basil; heat until barely hot.

Serve in shallow bowls topped with the remaining Parmesan cheese.

Source: Mrs. T's Pierogies