Make-Ahead Pasta Soup with Italian Sausage
Serving Size / Yield
- Hot Italian sausage, 1/2 lbs
- Shredded Provolone cheese, 3 cups
- Chopped onions, 2 cups
- 2 garlic cloves
- tomato sauce, 4 oz.
- Pasta sauce, 28 oz
- Fennel seeds, dried basil, oregano, 1 tsp each
- Penne pasta, 5 cups
- 1/4 lb. spinach
- Red peeper
Cook the sausage in a skillet in medium-high heat until soft. Add little oil if needed. Set aside.
Clear the skillet off any fat. Add red peeper, garlic, and onion, and cook for about 4-5 minutes, stirring occasionally. Add in the pasta and the tomato sauce along with the fennel seeds, basil, and oregano. Bring the mixture to a boil and let it simmer for some time. Return the sausages into the skillet and cook for 15 minutes.
Cook the pasta according to package directions. Add the spinach into pasta while the latter is in boil. Drain well.
Add the pasta to the sausage mixture and add in the cheese. Mix well, and cover the fillet with greased foil. Refrigerate for 24 hours. Before serving, bake at 375 degree F for 30-45 minutes.