Recipe: Sausage & Fire Roasted Tomato Soup

Since we've been snowed in, I've been little Emmy Homemaker (what? stop laughing!) and have tried a few new recipes and even made a lasagna and some chili to freeze for later. Go me!

If you love a good soup, head over to my friend Marissa's blog, where she and her husband have "Souper Sundays" and post lots of yummy soup recipes. This recipe for Zuppa Tuscano is up next on my list of things to try!

*Disclaimer-not my recipe, I just can't remember who I got it from, but it was really good, so I wanted to pass it along. :) The page I printed out says that it was adapted from Cooking Light.

Sausage and Fire Roasted Tomato Soup

1/2 tsp olive oil
1 small onion
1 clove of garlic (I cheated & used the minced garlic in a jar)
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper
8 oz 50% less fat pork sausage
2.5 cups less-sodium chicken broth
1 can fire roasted diced tomatoes (I couldn't find fire roasted, so I just used regular diced)
3/4 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tbsp grated Parmesan cheese
2 tbsp basil

-Heat a large saucepan over medium heat; add 1/2 tsp of olive oil to pan
-Add onion to pan & cook until translucent
-Add sausage, garlic, pepper, salt & red pepper to pan; cook for 5 minutes until brown, stirring to crumble
-Add broth, tomatoes and pasta to pan and bring to a boil over high heat.
-Cover, reduce heat and simmer 10 minutes or until pasta is done.
-remove from heat, stir in spinach until wilted
-sprinkle each serving with parmesan cheese and basil.