We can’t decide whether this is a pasta or soup dish, really. Chock full of kielbasa, sausage and pasta, this meal is so hearty and tasty–it really gets us through those long winter months when we’d rather be planted in the sand with a tropical drink!
Considering how rich the flavor is, you’ll be happy to know that it’s actually pretty easy to put together. Pretty basic ingredients, many of which you already have, come together here to make a killer meal that people will scrapple over the last spoonful for! And, after all, isn’t that just what you want from your dinner? Give this soup a shot if you want something the whole family will love, that will easily keep you going for the rest of the night and during the day if you happen to have any leftovers. Enjoy!
- 1 pound kielbasa, sliced into thin rounds
- 1 pound rotini or macaroni pasta
- 1 pound fresh spinach
- 8 cups chicken stock or broth
- 3 cloves garlic, minced
- 2 cans (28 oz. total) cannellini beans, with juices
- 2 white onions, finely chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- kosher salt and freshly ground pepper, to taste
- In a large pot or Dutch oven, cook kielbasa over medium heat until browned on all sides. Use a slotted spoon to transfer kielbasa to a paper towel-lined plate.
- Drain all but 2 tablespoons fat renderings from pot. Add onions and sauté until softened and translucent. 6-8 minutes. Season with salt and pepper.
- Add garlic and red pepper flakes and cook for 1-2 minutes, or until fragrant.
- Pour in chicken stock, pasta, beans (with juices), bay leaf and thyme. Bring mixture to a boil, then lower to a simmer. Cook for 10-15 minutes, or until pasta is al dente.
- Add kielbasa and spinach and cook until spinach is just wilted.
- Ladle into bowls and serve hot.
Optional: garnish with Parmesan cheese.
Recipe adapted from Foodie With Family