Spinach, Celery, Sausage
and Pasta Soup
METZ FRESH
16 ounces any kind of sausage links
4 cups chicken broth
2 14 1/2-ounce cans diced tomatoes with basil, garlic and oregano
2 cups thinly sliced celery hearts with leaves
1 cup uncooked small shell pasta
Salt and pepper
4 cups Metz Fresh Cello bagged spinach leaves
4 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh basil (optional)
1. Heat a large saucepan or soup pot over medium heat. Remove casings
from sausage, add sausage to the pan and cook, stirring to crumble, for
10 minutes, or until browned. Drain and return sausage to the pan.
2. Add broth, tomatoes, celery, pasta, and salt and pepper to taste to the
pan; bring to a boil over high heat. Cover, reduce heat and simmer for
20 minutes, or until pasta is done.
3. Remove from heat and stir in spinach until wilted. Sprinkle each
serving with cheese and basil, if desired. Serve with hot Italian bread.
Makes 8 servings.
Brands may vary by region; substitute a similar product.
Soup di Napoli
CLASSICO
8 ounces small pasta shells
1/2 pound Italian sausage links, sliced
1 small zucchini, sliced (about 1 cup)
1 small summer squash, sliced (about 1 cup)
1/2 cup chopped onion
3 cups water
1 32-ounce jar Classico di Napoli ( Tomato and Basil) Pasta Sauce
1 tablespoon beef-flavor instant bouillon
1. Cook pasta shells according to package directions; drain.
2. In a large pot, brown sausage over medium-high heat.
3. Stir in zucchini, summer squash and onion; cook until tender.
4. Add water, pasta sauce and bouillon; bring to a boil. Reduce heat,
cover and simmer for 15 minutes.
5. Stir in pasta shells. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
