It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.
- 1 1/2 cups chicken stock
- 8 – 10 o.z. italian sausage – sliced or crumbled
- 1/2 medium onion
- 2 stalks celery
- 4 o.z. fresh mushrooms
- 1 can crushed tomato ~ 28 o.z.
- 2 – 3 o.z. fresh spinach
- 1/2 tsp oregano
- cooked pasta if desired
In stock pot heat 1/2 cup of the chicken stock. Add sausage, onion, celery, and mushrooms. Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes. Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano. Cook an additional 5 – 10 minutes until spinach is tender. Serve with pasta.
Enjoy ~ Kimberly