6cupschicken brothor 6 cups water, plus 2 tablespoons Better than Bouillon chicken base- if you've managed to run out of broth in the freezer.
1teaspoonkosher saltadjust to taste
3big handfuls spinachroughly chopped or torn if large pieces, about 6 cups
Freshly grated Parmesan or pecorino romanofor topping
Optional: 2 cups cooked small pasta such as rotinielbow, or ditalini *
Cook and crumble the sausage in the bottom of a large soup pot or dutch oven. Once the sausage is cooked, add all the remaining ingredients (except for the spinach) and bring to a boil. Reduce heat and simmer for 20 minutes or so. Taste the broth and adjust the seasonings as needed. Add the spinach and stir to combine. Let it simmer just until the spinach is wilted, about 2-3 minutes. Ladle into bowls and add a scoop of cooked pasta to each, if desired. Top with cheese. Enjoy!
* I love using leftover pasta for this recipe. I make a little extra pasta with another meal a day or two in advance when I am planning to make this soup.
Italian Black Bean, Sausage and Spinach Soup https://barefeetinthekitchen.com/italian-sausage-black-bean-and-spinac/