Sausage And Spinach Soup From Cooking Light Recipes

SPINACH SAUSAGE SOUP

Steps:

• In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. , Drain sausage. Add sausage and spinach to broth mixture; heat through.

SAUSAGE AND SPINACH SOUP

Steps:

• Spray saucepot with cooking spray and heat over medium-high heat 1 minute. Add sausage and cook until browned, stirring often. Pour off fat.
• Add broth, oregano, onion and carrot. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.
• Stir in spinach and cook 1 minute.

SAUSAGE SOUP WITH SPINACH AND WILD RICE

Steps:

• Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice, reduce heat, cover and simmer 1 hour until rice is cooked. Set aside.
• Cook sausage in a Dutch oven over medium-high heat until browned. Stir to crumble. Drain sausage and set aside.
• Heat oil in Dutch oven over medium heat and saute onion 3 minutes. Add garlic and cook 1 minute. Add sausage, 3 cups water, tomato paste, oregano, basil, broth, and tomatoes. Bring to a boil, reduce heat, and simer 20 minutes.
• Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls and serve with Parmesan to sprinkle over.

SPINACH AND SAUSAGE LENTIL SOUP

Steps:

• In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SAUSAGE AND SPINACH SOUP

Steps:

• Spray saucepot with cooking spray and heat over medium-high heat 1 minute. Add sausage and cook until browned, stirring often. Pour off fat.
• Add broth, oregano, onion and carrot. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.
• Stir in spinach and cook 1 minute.

SAUSAGE AND SPINACH SOUP

Steps:

• Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.
• Add onion and 2 teaspoons garlic to pan; cook for 2 minutes.
• Stir in 1/2 cup water, beans, tomatoes, and broth.
• Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano.
• Ladle 1 1/2 cups soup into each of 4 bowls,
• Optional: sprinkle each serving with 1 1/2 teaspoons romano or parm cheese.