Italian Sausage Pasta Soup

 Makes 6 servings

INGREDIENTS

1 tablespoon olive oil

1 pound ground Italian sausage

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon (or more) red pepper flakes

2 tablespoons butter

1 medium to large onion finely diced

1 tablespoon minced garlic

2 tablespoons flour

1 tablespoon tomato paste

7.5 cups chicken broth

2 cups of some shape of mini pasta

1.5 cups heavy cream

2 cups of spinach, lightly chopped

1/2 cup sun-dried tomatoes drained of oil and finely chopped

1/2 cup finely grated Parmesan cheese

INSTRUCTIONS

1. In a large pot over high heat, add olive oil. Once hot, add sausage, salt, and pepper. Brown crushing into small pieces until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot.

2.  Reduce heat to medium. Add butter and onions. Saute until tender, about 8 minutes. Sprinkle flour on tap and mix. Add tomato paste, garlic, and pepper flakes and stir until combined. 

3. Gradually add 1 cup of broth, whisk until combined and thick. Add the remaining broth slowly, whisking and scaping the bottom of the pan.

4. Bring to a boil and add pasta. Stir and cook according to the package instructions, minus one minute, Keep covered and turn heat down a bit once boiling and stir occasionally to prevent sticking/clumping.

5. Reduce heat to low. Add cream, spinach, and sun-dried tomatoes. Stir well. Add Parmesan gradually, a few tablespoons at a time to avoid clumping. Stir well until melted. Add the sausage back to the broth and stir. Season with salt and pepper. Can add more broth if it's too thick.