1 large onion, diced
1 1/2 lbs Italian or Sweet Sicilian sausage, casings removed
4 cloves garlic, minced
1 28 oz. can diced fire-roasted tomatoes
2 14.5 oz cans tomato sauce
4 cups chicken broth
1 T dried oregano
1 T dried basil
2 tsp dried thyme
2 tsp cracked anise (or fennel seed)
salt and pepper to taste
8 oz dried rombi or broken lasagne noodles
3 cups fresh baby spinach
shredded or shaved parmesan cheese for garnish
In a 5 qt pot, saute onion in a bit of olive oil. Add sausage, breaking up with a spoon and cooking until nicely browned and cooked through. Add garlic and cook for an additional minute.
Add tomatoes, sauce, broth and herbs. Bring to a boil and allow to simmer for 20-30 minutes.
In a separate 5 qt pot, bring water to boil and cook noodles until not quite al dente. Drain noodles and rinse under cold water. Toss noodles in a bit of olive oil and set aside.
When soup has simmered and flavors have blended, taste for seasoning, adding salt and pepper if necessary. Add fresh spinach and stir a few times to combine. Add cooked pasta and simmer just until heated.
Serve with parmesan cheese.
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