Ingredients and Weight:
- Chicken or beef broth: 8 cups
- Italian sausage: 1 pound, sweet or spicy
- Ground beef: 1 pound
- Onions: 1 large, chopped
- Carrots: 2 large, chopped
- Celery: 2 large, chopped
- Garlic: 2 cloves, minced
- Tiny pasta (acini di pepe, orzo, or fusilli): 1 cup
- Frozen or fresh spinach: 1 cup
- Parmesan cheese, grated: 1/2 cup (optional)
Preparation Time:
15 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
3 out of 5 (Moderate)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, brown the sausage and ground beef. Drain off any excess fat.
- Add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes, or until the vegetables soften.
- Stir in the broth, cover, and bring to a boil.
- Reduce heat to low and simmer for 45 minutes, or until the broth is flavorful.
- Add the pasta and cook according to the package instructions, usually around 10-15 minutes.
- Stir in the spinach and cook for 2-3 minutes, or until wilted.
- Season with salt and pepper to taste.
- Sprinkle with Parmesan cheese, if desired.
Nutritional Information:
Per serving (approximately 1 cup):
- Calories: 320
- Fat: 15g
- Protein: 20g
- Carbohydrates: 30g
- Fiber: 4g
Dish Characteristics:
- Rich and flavorful broth
- Tender meat and vegetables
- Delicate pasta
- Optional creamy Parmesan cheese
User Comments:
- "This soup was absolutely delicious! The broth was so flavorful and the meat and vegetables were cooked to perfection."
- "I loved the combination of the sausage and ground beef. It gave the soup a great depth of flavor."
- "The spinach added a nice touch of color and freshness."
Special Precautions and Tips:
- If you don't have Italian sausage, you can use ground pork or beef.
- To make the soup creamier, add 1/2 cup of evaporated milk or cream along with the spinach.
- Serve with crusty bread for dipping.
