Sausage, Spinach & Squash Soup

Sausage, Spinach & Squash Soup
Servings: 6 Prep 15 mins Start to Finish 30 mins


  • 1 pound sweet Italian sausage, removed from casings
  • 1 box frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 large leek, white parts only, cleaned and chopped
  • 3 stalks celery, chopped
  • 8 cups low-sodium chicken broth
  • 2 1/2 pounds butternut squash, precut and peeled
  • 1/3 cup acini de pepe pasta
  • 1 1/2 teaspoons kosher salt
  • Butter
  • French bread
  • Grated Parmesan cheese

Make It

1. In a bowl, combine sausage and spinach and mix well. Scoop out 1 tsp. at a time and form into mini meatballs.

2. In a large saucepan, heat olive oil over medium-high heat, add meatballs, and cook until browned on all sides.

3. Lower heat to medium and add garlic, leek, and celery. Cook until soft, about 5 minutes. Add broth, squash, and salt. Bring to a simmer and cook 5 minutes. Add pasta and cook until both it and the squash are tender, about 7 minutes more.

4. To make the croutons, heat the broiler, butter bread slices, and use cookie cutters to cut shapes. Sprinkle with cheese, then place on a baking sheet. Broil for about 30 seconds, or until golden. Serve on soup.