I know it’s summer. Who eats soup in summer. My son, that’s who. He loves this soup and since I can squeeze veggies into his belly via this soup, I make it on demand.
The original recipe came from Emily over at Emily Bites. But I made a few adjustments.
Chop 2 small sweet onions or one large or one medium, the recipe isn’t picky. Add them to some olive oil in a large pot (make sure it has a lid), over medium heat. Stir frequently for 5-6 minutes.
Add 1 teaspoon minced garlic (or a couple of cloves if you are old fashioned.) Stir half dozen times so that the garlic is incorporated with the onions.
Add 1 pound Italian sweet sausage stripped from the casings. I like chicken best with this recipe but your call. Mash the sausage with your spoon so it’s in large crumbles.
When the sausage is brown, add 32 oz chicken broth (I like the one with some fat left), 28 oz can crushed tomatoes ( I am lazy so I buy the Italian style ones that are canned with basil already in there), and a few shakes of crushed red pepper (your call on the spice level).
Stir and then bring to a boil, turn the heat down to Low, and cover – simmering for 20 minutes. Stir once or twice, or not at all if you get busy with something else, like I said this recipe doesn’t mind.
After 20 minutes, cube some cream cheese and add to the soup, stirring until incorporated. How much cheese is really on you. I do about 6 ounces, that makes it quite rich. But I am trying to get my child to consume veggies so I let it slide.
Once the cheese is all mixed in, add 6 oz fresh spinach and 4 oz pasta. I use the quinoa and brown rice spiral pasta. I know 4 oz seems light but it’s enough to give the soup a hearty feel without blowing your carb allotment for the day.
Cover and cook 8-10 minutes until the pasta is good and the spinach wilted.
Serve with a grate of good parm on top.