Sausage Minestra

This is a delicious soup. Nate likes to strain the leftovers and eat it as a pasta dish for lunch the next day. It has a little bit of a kick with the red pepper flakes--Grant thinks it's too spicy, but it's just right for us.

Parmesan Croutons:
3 c baguette, cubed
1/2 cup Parmesan, grated

Toast the baguette cubes in 2 TB oilive oil in a saute pan over medium-high heat until crisp. Off heat, toss with the Parmesan; set aside.

Soup:
1 lb link Italian sausage, sliced into 1" pieces
2 cups diced onion
1 TB minced garlic
2 tsp dried Italian seasoning
1/2 tsp kosher salt (or 1/4 tsp table salt)
1/2 tsp red pepper flakes

1/2 cup dry white wine
4 cups chicken broth (Swanson's Natural is best)
2 cups canned diced tomatoes, drained
1/2 cup dry orzo pasta
3 cups fresh spinach, chopped

Saute sausage in 2 TB olive oil in a large pot over medium-high heat until browned. Add onion, garlic, and seasonings. Cook until onion is soft, about 3-4 minutes.

Deglaze with wine and reduce until almost evaporated. Add broth, tomatoes, and orzo; bring to a boil. Reduce heat and simmer until pasta is cooked, about 10 minutes. Stir in spinach until wilted. Serve soup with croutons on top.

Recipe Source: Cuisine at Home magazine