Go home Colorado weather, you’re drunk!
One day it is 60 degrees out and the next it is snowing and my fingers feel like they might break off while I am scraping off the snow on my windshield. I know, I know, this is typical- the weather changes all the time here but man oh man this has just gotten crazy!
Anyhow, on one of the particularly cold and snowy days I decided to come home and make some soup. I had found some turkey sausage on sale at the store and decided to work off that. So here it is!
1 tablespoon extra virgin olive oil
1 pound sweet Italian turkey sausage links
1 medium yellow onion, chopped up
1 tablespoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon cracked red pepper flakes (we like things spicy so add to taste)
1 box of quinoa pasta
6 cups low sodium chicken broth
1/2 cup of water
4 cups spinach mix greens mix torn up by hand or chopped
salt and pepper
If you are using regular pasta- quinoa or whole wheat whatever your choosing: Cook your pasta as directed on the box- I leave mine just a bit under cooked because you will be adding it in at the end and bringing it all to a boil.
If you are using tortellini that are refrigerated or frozen you will add the tortellini in at the end so no need to cook before hand.
Heat oil over medium-high in a pan. Add sausages and cook, make sure to roll your sausages over occasionally until they are browned all over. Take them out and place them on a paper towel to remove the excess grease.
Add your onion to a pot and cook over medium heat until softened, usually about 5 minutes, scraping up any browned bits. Add your garlic and cook for about 30 seconds. Stir in broth and seasonings, and bring to a boil.
Slice sausage to desired thickness and add back to the pot. Stir in the pasta and simmer gently until your pasta is completely tender. Stir in spinach mix and cook until just wilted.
Season with a little salt and pepper to taste.
Now spoon into your bowls and enjoy.
Side note- this ended up reducing quite a bit so if you plan on feeding more than 4 people I would double up on the recipe.