My life has been changed by this soup!
When you think of noodles in a soup, you think of semi-bland chicken noodle soup that you eat when you’re sick.
This was nowhere near that standard.
She has flavor. She has texture. She has grace! I was worried about the noodles becoming too mushy or you won’t be able to see any of the other ingredients besides noodles. I think the ratio of noodles to vegetables worked out well.
I can say that since the noodles will soak up the extra sauce when you put it in the refrigerator for leftovers when you go to reheat the leftovers it may look more like a pasta dish than a soup dish. That’s what happened to me. But, do not be disappointed, it still tasted great.
This is why the estimation of broth is 6 to 8 cups. If you want it soupier, add more broth!
Prep Time: 10 minutes Cook Time: 20 minutes
What You Will Need:
- 1 lb of Sausage (I used spicy but use whatever you have)
- 1 Cup of Red Bell Pepper, chopped
- 1 Cup of Red Onion, diced
- 3-4 Cloves of Garlic, minced
- 2 Tablespoons of Flour
- 2 Tablespoons of Butter
- 12 oz of Rotini Noodles (You can use whatever you have but take note of the cooking time on your pasta may be different from what’s written here.)
- 6 to 8 cups of Chicken Broth
- 1 Cup of Heavy Cream
- 3 Cups of Baby Spinach
- 1/2 Teaspoon of Ground Black Pepper
- 1/2 to 1 Teaspoon of Salt
- 1/4 Teaspoon of Crushed Red Pepper (optional)
- Begin by browning and crumbling the sausage in a large pot or dutch oven. When finished remove the sausage and set aside.
- Put butter in the pot as well as the red bell pepper and red onion. Let this cook down for about 5 minutes.
- Add the garlic and cook until fragrant. About one minute
- Sprinkle the flour all over the mixture until you can no longer see the flour and everything is coated well. This will take about a minute and be sure to stir constantly!
- Pour 6 cups of chicken broth to the pot and stir. Bring to a boil.
- Add the salt and ground pepper.
- Place all of the noodles into the pot and cook until almost Al Dente.
- Bring the heat down so it is no longer boiling. Add the heavy cream. Stir. If the pot is too hot the heavy cream may curdle. Be sure it has cooled down.
- Add the baby spinach and let it wilt.
- Serve and Dobrou Chut’!