Sausage and Penne Soup
Description
You will want to eat every last drop of this delicious soup. It's full of Italian sausage, pasta, beans and spinach all topped with the gooey goodness of 2 different melted cheeses.
Ingredients
1 lb. Italian sausage
½ medium onion, chopped
3 cloves garlic minced
6 large handfuls spinach
2 T. whiskey
4 c. chicken stock or broth
½ can cannellini beans
1 t. dried oregano
1 t. dried basil
1 T. dried parsley
1 c. water
1 c. uncooked penne pasta
2 T. butter, melted
2 T. flour
4 slices Swiss cheese
1 c. shredded Provel or Provolone
Directions
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Brown sausage in large saucepan. Add onion; cook until soft; approximately 3-4 minutes. Add garlic; cook 1 minute. Add spinach; cook until wilted; about 3-4 minutes. Drain any excess grease and discard. Add whiskey; remove brown bits from the bottom of the pan. Add chicken stock/broth; simmer 20-30 minutes.
Add beans, oregano, basil, parsley and water; bring to a low boil. Add penne pasta; cook about 15 minutes or until pasta is tender. Turn soup to low.
Preheat oven to 400 degrees.
Combine melted butter with flour, creating a smooth paste; add slowly to the soup; stir. Cook on low until slightly thickened.
Divide soup between 4 ovenproof bowls. Top each with slice of Swiss cheese and ¼ cup provel.
Bake on a cookie sheet 5-7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 1-2 minutes or until lightly browned.