Recipe: Sausage, Spinach, and Pastina Soup

SAUSAGE, SPINACH, AND PASTINA SOUP

1 tbsp olive oil
3/4 lb sweet Italian sausage, casings removed
2 large onions, coarsely chopped
2 cloves garlic, chopped
1/2 tsp fennel seed -
6 cups chicken bouillon
1/2 cup pastina, tiny pasta shells, or tubettini
3/4 cup spinach, stemmed and rinsed*
salt
freshly ground black pepper
freshly-grated parmesan cheese (for garnish)

Heat the oil in a large casserole over medium heat. Add the sausage and saute until nicely browned, breaking it up with a fork, Transfer to a colander and drain.

Discard all but 2 Tbsp of the fat from the casserole. Add the onion, garlic, and fennel seed and cook until the vegetables are soft and lightly browned.

Return the sausage to the casserole together with the bouillon and pasta and simmer for 6 to 8 minutes, or until pasta is tender; skim off the fat often.

Add the spinach and cook until just wilted.

Taste and correct seasoning. Serve hot, with a grating of Parmesan.

*Try different combinations of greens; kale, Swiss chard, escarole are all good, inexpensive choices.

Servings: 4
Source: Spur of the Moment Cook by Perla Meyers