Finally cold air swooshed in and all is well in my world. A dip in the temperature indicating Fall is almost here, taking our yearly trek to Dunn’s for apple donuts and yes, the arrival of soup on our family menu.
The cool temps are perfect for soup. I was pleasantly surprised when our daughter announced at the dinner table that she was equally excited to be savoring soup. “Yes!”, she exclaimed, “I love all the wonderful soups we enjoy when the temperature is cooler.”
Made my day!
I’ve been eying the container of greens marked “super” at my grocery store for months. The plotting and planning started spinning in my head as to how I could successfully sneak these superfoods into my family’s diet. The five superfoods in this mix are red and green Swiss chard, tat soi, arugula and spinach. The solution seemed simple enough. Add to a yummy flavored soup and my loved ones would be none the wiser that they were healthier, too.
An easy peasy soup that goes together quickly. Italian sausage, my favorite Red Gold® Crushed Tomatoes, super greens, garlic and chicken broth. The final sales point to this recipe and the success with my tribe is the addition of pasta. This will become a family favorite I promise. The Fall season is also a natural indicator to pull out that slow cooker and be happy. Hop on over to the the Red Gold Facebook Page and participate in their promotion. They will be giving away 2 Crock-Pots a day from September 17th through October 8th. While you are there, check out their delicious array of slow cooker recipes too.
Make this season a win-win for you and your family and friends.
Italian Sausage Soup
2 tablespoons canola or vegetable oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 pound bulk Italian sausage, sweet or hot, cooked until well browned and drained
2 cans (15 oz. each) Red Gold® crushed tomatoes
3 cups low sodium chicken broth
3 cups super greens, such as kale or Swiss chard*
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon fennel seeds
8 ounces penne or other firm pasta
Shredded parmesan cheese for garnish
In a large sauce pan or Dutch oven, heat oil over medium high heat and add onion. Cook, stirring frequently, until onion is softened, about 5 minutes. Add garlic and continue to cook for 1 minute. Stir in cooked sausage, crushed tomatoes, chicken broth, greens, basil, oregano and fennel. Bring mixture so a boil; reduce heat and simmer for about 30 minutes.
Add the penne and cook an additional 15 minutes or until pasta is just done.
Ladle into bowls and serve with shredded parmesan.
*I used Organic Girl brand super greens.
Slow Cooker Tip: This recipe can easily be adapted to your slow cooker. Prepare as directed above, reducing the chicken broth to 2 cups. Add all the ingredients except the pasta and parmesan cheese. Cover and cook on low for 6 to 8 hours.
Just before serving, cook pasta according to package directions to al dente. Stir into soup. Ladle into bowls and garnish with shredded parmesan cheese.
Red Gold Tomatoes did send me samples of their product to use. Opinions expressed in my blog post are my own.
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