I would be surprised if anyone still reads my little blog - it is now back to its original intent - a place for me to post food that I make that my family likes and I don't want to forget how I did it.
This Italian noodly soup fits the bill - it is amazingly delicious.
And very very simple.
If you have read this far I would really recommend you make this for yourself, today if possible!
Italian Noodly Soup
1lb Italian Sausage
1/2 medium onion diced
4 cloves garlic minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
either 2 TBS tomato paste or 1 jar spaghetti sauce
1 28oz can fire roasted diced tomatoes
2 bay leaves
6 - 8 cups chicken broth
1 lb noodles - corkscrew or mafalda or fusilli pasta (I use gluten free for my serving) (cook in salty water)
spinach (frozen cube) or 1/2 cup fresh basil leaves
salt and pepper
grated Parmesan cheese
Heat some oil in a large pot over medium heat. Add the Italian sausage and brown, breaking up. Add onion and cook until soft, add garlic, oregano and red pepper flakes cook for a minute or so. Add tomato paste and cook for several minutes until it turns a little darker. Or add spaghetti sauce. Then add tomatoes, bay leaves chicken broth and spinach. (if you use fresh basil leaves wait to add them until just before serving.) Bring to a boil and then bring down and let simmer for 30 minutes. In a separate pan boil the noodles al dente. When ready to serve put some noodles in a bowl, top with mozzarella and Parmesan cheese.
I linked this to Scratch Cookin' Tuesday.