Tuscan Soup
Cozy Up with Sausage and Spinach Spaghettata Soup: A Taste of Italy
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe that’s a little different, a little special, and packed with flavor: Sausage and Spinach Spaghettata Soup. This isn’t your average soup; it’s a hearty, satisfying meal that brings together the best of Italian and Mediterranean cuisine.
This soup is a delightful twist on traditional spaghettata, incorporating savory Italian sausage, fresh spinach, and a creamy base. The addition of balsamic vinegar adds a touch of sweetness and complexity that elevates the entire dish. It’s perfect for a weeknight dinner or a cozy weekend meal.
What makes this soup special?
- Flavorful Base: The combination of Italian sausage and bacon creates a rich, smoky foundation for the soup.
- Creamy Texture: Heavy cream adds a luxurious smoothness that coats the palate.
- Nutrient-Packed: Spinach provides a boost of vitamins and minerals.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy schedules.
Tips for the Perfect Soup:
- Sausage Choice: Use a good quality Italian sausage for the best flavor. Sweet or hot sausage both work well, depending on your preference.
- Bacon Crispness: Dice the bacon and cook until crispy for added texture and flavor.
- Spinach Freshness: Use fresh spinach for the best taste and nutritional value. Be sure to remove the stems.
- Balsamic Quality: A good quality balsamic vinegar will make a noticeable difference in the flavor of the soup.
Serving Suggestions:
Serve this soup with a side of crusty bread for dipping. A sprinkle of Parmesan cheese and a drizzle of Tuscan Herb Olive Oil add the perfect finishing touch. A light salad complements the richness of the soup beautifully.
Frequently Asked Questions
Q: Can I use a different type of pasta in this soup?
A: While the recipe calls for spaghettata, you can experiment with other small pasta shapes like ditalini or orzo.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more over time.
Q: Is this soup gluten-free?
A: No, this soup is not gluten-free due to the spaghettata. You can substitute with gluten-free pasta to make it gluten-free.
Q: Can I freeze this soup?
A: While you can freeze it, the texture of the pasta and spinach may change slightly. It’s best enjoyed fresh.
Q: What wine pairs well with this soup?
A: A dry Italian white wine like Pinot Grigio or a light-bodied red wine like Chianti would pair nicely with this soup.
Sausage and Spinach Spaghettata Soup
Ingredients
- 8 ounces Italian sausage
- 1 tablespoon Spaghettata
- 2 slices bacon diced
- 1 medium onion small dice
- 2 cloves garlic minced
- 2 tablespoons Thyme Balsamic Vinegar
- 3 cups chicken stock
- 1 large potato small dice
- 1/2 cup heavy cream
- 6 ounces spinach stemmed and chopped
- to taste Parmesan cheese for garnish
- to taste Tuscan Herb Olive Oil for garnish
Instructions
- In a Dutch oven or large pot over moderate heat cook sausage and bacon with seasoning.
- Cook until the sausage is browned and bacon renders fat, then add onion. Cook onion until soft.
- Add garlic and cook another minute.
- Add balsamic, scraping down the sides and bits from the bottom, add chicken stock and bring to simmer.
- Add potato and cook until soft.
- Add heavy cream, bring to a simmer, and add spinach. Cook 1 minute.
- Remove from heat and ladle into service bowls.
- Garnish with Parmesan cheese and a drizzle of Tuscan Herb Olive Oil.
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