- 2 packages fresh pasta (RP’s Pasta Company Fresh Egg Campanelli is great)
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 cup diced carrots
- 1 large onion, chopped
- 4 cloves garlic, smashed (or 4-6 garlic scapes)
- 4 large handfuls of fresh spinach
- 4 cups chicken stock
- ½ cup Parmigiano-Reggiano, crumbled
- Salt & black pepper
Follow cooking instructions for RPs Pasta (or other fresh pasta) in a separate pan.
Put olive oil in large pot or deep skillet and brown Italian sausage over medium heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion, and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Season to taste with salt & pepper.
Add spinach to pan and stir for a minute or 2; until spinach begins to wilt.
Deglaze pan with chicken stock, scraping off all the brown bits from the bottom of the pan with a wooden spoon.
Add the cooked (and drained) fresh pasta to the soup. Stir until soup is steaming again.
Serve immediately, garnishing each serving with one tablespoon of Parmigiano-Reggiano.
Yield: 4 servings
Contributed by Kristin Knutson