As cooler weather rushes in here on Cape Cod, I like to call it soup weather. The bigger soup pots soon find they’re placed within closer reach and it seems that we have soup a few times per week. This week, I made a sausage and bowtie pasta soup. It was delicious so I thought that I would share it with you.
The sausage and bowtie pasta soup comes together very simply. This is a soup that you can make when you are running low on time. Plus even if the sausage is frozen, often with a large kitchen knife you can still slice it and it is good to go.
Here is what you will need:
- 3 sausages of your choice (we like sweet Italian but you can use any type even veggie)
- 3 stalks of celery- diced
- 2 carrots- cut into coins
- 1/2 large yellow onion
- 1/2 cup of farro
- 1/3 pound of bowtie pasta
- 2 boxes of stock (chicken, beef or vegetable)
- 1 cup of frozen spinach
- 2 tablespoons of tomato paste
- 1 tablespoon of dried oregano
- 1 tablespoon of dried parsley
- salt and pepper to taste
- optional- 2 teaspoons of Trader Joe’s Mushroom Umami Seasoning
- 2 tablespoons of olive oil
- Freshly grated parmesan cheese (optional)
Sausage and Bowtie Pasta Soup Preparation:
- Slice the sausage into round coins.
- Next, over medium high heat in a stock pot add the olive oil and sauté the sausage rounds, onions, celery and carrots together until they begin to brown and caramelize.
- Deglaze the cooking pot with a bit of stock. Get up all those brown bits off the bottom of the pan.
- Add the two boxes of stock, the tomato paste, spinach, oregano, parsley, (Umami seasoning) and farro and simmer for 45 minutes.
- After simmering, add the bowtie pasta and cook for 15 more minutes.
- Serve the sausage and bowtie pasta soup hot with fresh grated parmesan cheese.