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Ingredients
- 1 tbsp olive oil
- 1 cup carrot, chopped
- ½ medium onion, chopped
- ½ cup celery, chopped
- 1 tsp garlic, minced
- 4 cups chicken broth, low sodium
- 3 mild Italian sausage links, casings removed
- ½ cup Acini di Pepe Pasta, or Orzo Pasta
- 3 cups baby spinach
- 2 tbsp parsley, chopped
- 1 tbsp oregano, freshly chopped, or 1 tsp dried
- salt and pepper, to taste
Instructions
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Heat olive oil in a large pot and sauté carrots, onion, and celery until tender, about 5 minutes. Add in garlic and cook until fragrant, about 1 more minute. Meanwhile, remove casings from sausage links and roll the meat into 1/2″ balls.
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Stir in chicken broth and bring mixture to a boil. Add sausage balls to the soup and cook for 4 minutes. Then stir in pasta and cook for an additional 10 minutes, or until pasta is tender.
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Add in spinach, parsley, and oregano and cook until spinach wilts into soup. Season with salt and pepper and enjoy!
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