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Sausage, Spinach & Squash Soup

Serves 4-6


1 pound of your favorite bulk sausage

2 cups of fresh spinach

4 cups winter squash cut into small cubes

8 cups low sodium chicken stock

1 large white onion, small dice

1 medium carrot, small chop

2 stocks celery, small chop

½ pound bowtie pasta (cooked to al dente)


In a heavy bottom sauce pot, cook sausage on medium low heat until dark brown. Remove from the pot leaving rendered fat on the bottom. Add in onion, carrot and celery and a pinch of salt. Cook until transparent. Add in the squash, chicken stock and cooked sausage. Bring to a boil and reduce to simmer for 30 minutes.

Add in spinach and cook 5-7 min. Taste and adjust if necessary. Add in cooked pasta.

Serve hot.

*Will freeze beautifully if pasta is not added.

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