10-12 oz (300-340 g) fresh Italian sausage, casings removed
2 cloves garlic, minced
Half onion, finely diced
1½ tsp Italian seasoning (or a combo of dried rosemary, oregano, and basil)
½ tsp pepper
3 cups reduced-sodium chicken broth
3 cups water
¾ cup tiny shell or tubetti pasta
6 cups fresh baby spinach
2 cups cubed day old bread (I used regular white bread, but baguette or French bread would also be great)
4 Tbsp freshly grated Parmesan cheese
Instructions
Preheat oven to 375 (for croutons).
In large saucepan, heat 1 tsp of the oil over medium-high heat.
Brown sausage, breaking up with a wooden spoon, 5-6 minutes. With slotted spoon, remove sausage from pan, set aside, and drain fat from pan.
To same pan, add garlic, onion, 1 tsp Italian seasoning, and pepper. Cook, stirring occasionally, until onion is softened (about 2 minutes).
Add broth and water to pan and return sausage to pan. Cover and bring to a boil.
Add pasta; reduce heat and cook until pasta is al dente, about 8 minutes.
Meanwhile, toss bread with remaining olive oil and ½ tsp Italian seasoning and a dash of pepper. Bake at 375 until golden brown, about 10 minutes.
When pasta is cooked, turn off heat, add spinach, and stir just until wilted (about 30 seconds).
Serve soup sprinkled with croutons and Parmesan cheese.
Notes
The homemade croutons keep well in an airtight container for at least a week. Feel free to make extras and throw them in salad too - a great way to use up older bread.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/01/spinach-sausage-soup-with-homemade-croutons/