I love soup in the winter but the kids don’t like lots of stuff mixed together and Rob isn’t a big fan and doesn’t think soup is very filling. I came up with this using the same base as most of my other soup recipes so it came together quite easily. I used ingredients the kids usually love and I think it was a successful dinner. Try it, change it, let me know what you think.
Sausage and Pepperoni Soup
2 Italian Sausage links with casings removed
3 oz sliced pepperoni, quartered
2 carrots, peeled and diced
1 celery stalk diced
½ tsp oregano
¼ tsp thyme
2 boxes low sodium chicken stock
1 tsp garlic powder or 2-3 cloves finely chopped
1 tsp onion powder or ½ medium onion chopped
2 cups ditalini or other preferred shape
8oz whole leaf spinach, fresh for thawed from frozen
Salt & pepper to taste
In a large stock pot brown Italian sausage and break up into crumbles. Pull out and set aside on plate. In same pot, crisp pepperoni, about 1 minute. Pull out pepperoni while reserving fat in pot. Add carrots and celery to pot with pepperoni grease and sauté for 5 minutes. Add pepper, oregano & thyme, stir till fragrant add stock. Bring to simmer then add pasta. Cook till al dente then add spinach. Stir in sausage and pepperoni. Serve with crusty bread to soak up broth.
