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  • Zuppa di pollo con salsiccia e verdure

    1 vote
    Zuppa di pollo con salsiccia e verdure
    Servings: 7
    by Unknown Chef
    41 recipes
    >
    We have an on-going cold spell in southern New Mexico, relatively speaking. Hey, a 20 degree drop anywhere is colder. Right? Monday night the temperature dropped to mid 30's. So, I changed the dinner from roni's and puttanesca sauce to chicken soup. I was looking to change up the dish so I decided to add a sausage link. Although our "cold" is certainly not New England, Midwest or Northern Mountain States "cold"; the dish will still warm you up. I hope you enjoy the dish. Mangia.

    Ingredients

    • Three chicken breasts cut into cubes. I use Harvest Land chickens and parts when making chicken dishes
    • One pound of macaroni elbows (I must use gluten and wheat free macaroni)
    • One hot Italian sausage link
    • One can of dark red kidney beans
    • One long and meaty carrot peeled and sliced widthwise to your preference
    • One long and meaty celery stalk sliced widthwise to your preference
    • Three cups of frozen spinach
    • One medium yellow onion chopped
    • Five cloves of garlic
    • Two medium tomatoes smaller rough chop
    • Four cups of chicken broth (Carrington Farms / wheat and gluten free) or enough to cover all the ingredients and make it soupy rather than stewy.
    • Your favorite Italian bread as is or made as garlic bread to place at the bottom of the bowl. The number of servings depends on the size of your bowls and level of hunger. This batch yielded 7 soup bowl servings for us.

    Directions

    1. Coat the bottom of your pot with olive oil and turn on the burner.
    2. Add the chicken and the link sans the casing. Use a wooden utensil to crumble the link.
    3. When the meat is half browned, add the carrots, celery and onion. Mix well and continue to crumble the sausage.
    4. Add water to another pot and bring to a boil. Once boiling add the macaroni then cook according to your taste. We like the macaronis slightly al dente.
    5. Add the chopped tomatoes once the onion renders its fragrance and is somewhat opaque and add the dark kidney beans and mix well
    6. After about two minutes or so add the frozen spinach to thaw and loosen up
    7. After a minute or so add the broth and stir.
    8. After a minute or so press and add the garlic cloves
    9. Bring to a boil for two minutes and reduce to a nice simmer
    10. Let simmer for at least 20 minutes, I usually simmer for a half hour
    11. While simmering, prepare the garlic bread
    12. When the simmering time is up add the cooked macaroni to the soup pot.
    13. Add a slice of bread or garlic bread slice to the bowl and dish out the soup.
    14. Mangia

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    Comments

    • ShaleeDP
      ShaleeDP
      This looks good. Would be nice to try sometime soon. Thank you for sharing.

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