Sausage Minestra Soup

We do a birthday lunch every month at preschool.  Susan is a preschool teacher and a great cook.  She brought this soup to our October birthday lunch.  I knew my hubby would love it.  Susan got this recipe from.... What's For Dinner?

Also, be sure you go to the little bit of extra trouble to make the homemade croutons.  I have been known to skip those extra steps like... toasting a bun with olive oil for a yummy sandwich... or making the homemade croutons,,,, etc.  Chris and I loved the homemade toasty croutons with this soup.

                      ( We aren't food photographers - sorry!  We just want to give you the general idea!)

Sausage Minestra (adapted from What's For Dinner?)

Parmesan Croutons
3 cup baguette, cubed
2 Tbsp olive oil
1/2 cup Parmesan cheese, grated

Heat 2 Tbsp olive oil in a saute pan over medium-high heat.  Toss the baguette cubes in the heated olive oil and toast until crisp.  Take off the heat and toss with Parmesan, set aside.

Soup

1 lb link Italian sausage, take off casing and cut into bite size pieces
2 cups diced onion
1 Tbsp minced garlic
2 tsp dried Italian seasoning
1/2 tsp Kosher salt (or 1/4 tsp table salt)
1/2 tsp red pepper flakes
1/2 cup dry white wine
4 cups chicken broth
2 cups canned diced tomatoes, drained
1/2 cup dry orzo pasta
1 cups fresh spinach, chopped

Cut casing off sausage links and using kitchen shears, cut sausage into bite-size pieces.  Cook in a large pot over medium-high heat until browned,  add onion, garlic and seasonings.  Cook until onion is soft, 3 or 3 minutes.  Deglaze with the wine and reduce until almost evaporated.  Add broth, tomatoes and orzo; bring to a boil and reduce heat, simmering for about 10 minutes or until pasta is cooked. Stir in spinach until wilted.  Serve soup with Parmesan croutons on top.

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