Zuppa di Pollo

Coat the bottom of a soup pot with the olive oil and heat over medium heat. Add the chicken and the sausage link sans the casing. Use a wooden utensil to crumble the link. When the meat is halfway browned, add the celery and onion. Mix well and continue to crumble the sausage.

Add water into another pot (enough to cover the pasta once added) and bring to a boil. Once boiling add the macaroni then cook according to package instructions. We like the macaroni slightly al dente. When done, drain and set aside.

Add the chopped tomatoes into the pot once the onion renders its fragrance and is somewhat opaque. Then add the dark kidney beans and mix well. After about two minutes or so add the frozen spinach to thaw and loosen up. After a minute or so add the broth and stir.

After a minute or so add the pressed cloves to the mix. Bring to a boil for two minutes and reduce to a nice simmer. Simmer for at least 20 minutes. I usually simmer for a half hour. When the simmering time is up add the cooked and drained macaroni into the soup pot. Stir to combine and serve.

If you or family members are not Celiac then add a slice of Italian bread or garlic bread to the bottom of the bowl and ladle the soup over the top. Mangia.