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Italian Noodle Soup
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Description
Similar to Italian wedding soup but adapted to fit my tastes and the ingredients I usually have on hand. Light enough to enjoy all year round. Leftovers are great too. Serve with buttered garlic biscuits. Can be doubled or tripled easily.
Ingredients
- 2 whole Links Italian Sausage
- 2 cans Chicken Broth
- 2 cups Water
- 2 packages Ramen Noodles, Without The Seasoning Pkts
- 1 box Frozen Spinach, Thawed, Drained, And Chopped
- 1 can Garbanzo Beans (Chick Peas), Drained
- ⅛ teaspoons Hot Red Pepper Flakes
- 3 Tablespoons Parmesan
Preparation
1. Squeeze sausage from casing into a large sauce pan. Cook over medium heat until browned, stirring to break up. Drain off fat.
2. Pour in chicken broth and water. Bring to a boil over high heat. Add noodles and spinach and cook till noodles are turning translucent, stirring occasionally.
3. Stir in beans and hot pepper. Cook on low until heated through.
Serve topped with Parmesan cheese.
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2 Comments
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srpotts on 12.13.2010
I’m glad he likes it. It’s the only soup I make that Cody actually requests. I usually use 3pkgs of ramen noodles and 4 links. Lately I’ve been using more chicken broth and less water. It’s so good!
perthy21 on 11.30.2010
Aaron absolutely loves this soup. I usually throw in an extra sausage link and ramen noodle pack, with extra water. Didn’t realize the spinach was supposed to be thawed first though! Oops. That’s why it was taking so long to cook :p