Italian Sausage Soup

contributed by Brooke Phillips

Ingredients:

Sausage Meatballs

1 pound mild Italian sausage, casings removed

1/2 cup dried bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1 egg

1/2 teaspoon dried basil

1/2 teaspoon black pepper

1/4 teaspoon garlic salt
Soup

4 cups hot chicken broth

1 tablespoon tomato paste

1 clove garlic, minced

1/4 teaspoon red pepper flakes

1/2 cup mini pasta shells*

bag (10 ounces) baby spinach leaves

Grated Parmesan cheese

salt to taste

 

Directions

  • Combine all meatball ingredients. Form into marble-size balls.
  • Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2-quart CROCK-POT® slow cooker. Add meatballs. Cover; cook on LOW 5 to 6 hours.
  • Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately.

*Ingredient Tips Or use other tiny pasta, such as ditalini (mini tubes) or farfallini (mini bowties).

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