Sausage and Spinach Ragout
During the colder months of the year, I make soup or stew often, at least twice per week. It is affordable and I can toss the ingredients in a slow-cooker or soup pot and let it simmer while I’m busy with something else. We also enjoy eating the leftovers for lunch the next day.
Sausage and Spinach Ragout is a hearty combination of sausage, onions, tomatoes, beans and spinach. Pasta shells are added to the ragout to make it even more comforting and satisfying. This recipe will please even the picky eaters in the family. You will love this delicious combination of classic Italian flavors.
Sausage and Spinach Ragout Recipe
What’s needed?
- 1 pound mild ground Italian pork sausage
- 1 large onion, chopped
- 1 tablespoon Italian seasoning
- 3 cups chicken stock
- 1 quart crushed tomatoes
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- 15 ounces cannellini beans, drained
- 1 cup uncooked pasta shells (or elbow macaroni)
- 3 cups fresh spinach leaves
- grated Parmesan cheese
How to make Sausage and Spinach Ragout?
- In a dutch oven, cook the sausage and onion over medium-high heat. Add a teaspoon of olive oil to the pan if needed. Stir until the meat is browned and the onion is soft. Add the garlic and the Italian seasoning and stir. It will smell divine.
- Add the chicken stock and stir to get all of the carmelized bits of goodness off the bottom of the pan.
- Add the crushed tomatoes, the beans, and the uncooked pasta. Bring the whole mixture to a boil.
- Reduce the heat and simmer until pasta is tender, about 15 minutes. Stir in the spinach and cook for two minutes longer, just until wilted.
Serve topped with grated Parmesan cheese and slices of crusty bread. This recipe will quickly become a family favorite…and is a great way to get kids to eat their spinach! Recipe makes 6 servings.
Sausage and Spinach Ragout
Ingredients
- 1 pound pork sausage, mild Italian
- 1 large onion, chopped
- 1 tablespoon Italian seasoning
- 3 cups chicken stock
- 4 cups tomatoes, crushed
- 1 teaspoon garlic, minced
- 1/2 teaspoon black pepper
- 15 ounces cannellini beans, drained
- 1 cup pasta shells, or elbow macaroni
- 3 cups spinach , fresh
- 1/4 cup Parmesan cheese, grated
Instructions
- In a dutch oven, cook the sausage and onion over medium-high heat. Add a bit of oil to the pan if needed. Stir until the meat is browned and the onion is soft. Add the garlic and the Italian seasoning and stir. It will smell divine.
- Add the chicken stock and stir to get all of the carmelized bits of goodness off the bottom of the pan.
- Add the crushed tomatoes, the beans, and the uncooked pasta. Bring the whole mixture to a boil.
- Reduce the heat and simmer until pasta is tender, about 15 minutes. Stir in the spinach and cook for two minutes longer, just until wilted.
- Serve with grated Parmesan cheese and bread for dipping. Recipe makes 6 servings.
Equipment
- 1 Dutch oven