I had some leftover ingredients from other recipes and soup is always a good way to use those. This is what I came up with–as usual, I didn’t measure but wanted to write this down so I can tinker with it later.
12 ounces Italian sausage
1 small onion, diced
2 cloves garlic, minced
1 stalk celery, diced (save some of the leaves for the soup)
1 carrot, peeled and diced
1 tbl olive oil
2 cups beef broth
14 ounce can diced tomatoes
1 cup V8 or tomato juice
1 bay leaf
fennel seeds (I’m guessing I used about a teaspoon)
1 sprig of rosemary
dried oregano (1/2-1 tsp)
Italian seasoning (1/2-1 tsp)
12 ounce package frozen cut spinach
Remove sausage from casings and cook over medium heat until no longer pink. Drain and set aside.
Saute onion, garlic, celery and carrot in olive oil in a medium sized pot over low heat until soft.
Add broth, tomatoes, juice and herbs and bring to a simmer.
Add crumbled sausage and spinach and simmer for 45 minutes or so.
Add salt and pepper to taste. (I’m salt sensitive so I didn’t add salt to mine and found it salty enough due to the broth.)