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Pasta Soup {With Sausage!}
From Andrea Herndon
Ingredients
  • 1 pound spicy Italian sausage (mild sausage works too)
  • 2 and ¼ cups mirepoix: ¾ cup diced carrots, ¾ cup diced celery, ¾ cup diced yellow onion
  • 3 garlic cloves minced
  • 2 cans (15 ounces each) fire-roasted diced tomatoes (I recommend Muir Glen or San Marzano)
  • 2 cartons (32 ounces EACH) reduced-sodium beef broth or stock
  • 1 teaspoon EACH: dried basil, Italian seasoning
  • ½ teaspoon dried oregano
  • fine sea salt and freshly cracked pepper
  • 3 cups miniature farfalle pasta (uncooked) (Note 1)
  • 4 cups (lightly packed when measured) fresh spinach, coarsely chopped
  • Freshly grated Parmesan cheese
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