Sausage And Spaghetti Squash Soup Recipe

Name: Sausage And Spaghetti Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small spaghetti squash (about 3 pounds); 12 ounces mild Italian sausage, casing removed; 2 tablespoons olive oil; 1 cup dry white wine; 1 medium white onion, cut into small dice; 10 cups low sodium chicken broth; 3 garlic cloves, minced; 6 ounces Baby Spinach, washed; salt & fresh ground pepper; 1 tablespoon fresh thyme; 1/4 teaspoon crushed red chili

Servings: persons

1 small spaghetti squash (about 3 pounds)
12 ounces mild Italian sausage, casing removed
2 tablespoons olive oil
1 cup dry white wine
1 medium white onion, cut into small dice
10 cups low sodium chicken broth
3 garlic cloves, minced
6 ounces Baby Spinach, washed
salt & fresh ground pepper
1 tablespoon fresh thyme
1/4 teaspoon crushed red chili

1
Using a sharp chef's knife or cleaver, remove stem from squash. Peel tough outer skin and cut squash in half. Remove seeds and cut into large 2-inch-long pieces.
2
Heat oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Add garlic and season with salt and pepper; cook about a minute more and then add sausage. Break sausage into small pieces and cook until browned, about 6 minutes.
3
Add squash, season again with salt and pepper, chili and cook until squash becomes soft around the edges, about 6 minutes. Add wine and scrape up any browned bits that have stuck to the bottom of the pot. Add broth and thyme and bring to a boil. Reduce heat and simmer until squash is soft, about 45 minutes.
4
Using the back of a spoon, press squash against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more salt and pepper to taste. Stir in spinach leaves and serve.
5
Sprinkle with some Parmesan cheese.

1190

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small spaghetti squash (about 3 pounds), 12 ounces mild Italian sausage, casing removed, 2 tablespoons olive oil, 1 cup dry white wine, and more.

Yes, Sausage And Spaghetti Squash Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage And Spaghetti Squash Soup

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