This recipe is very loose and can really be adapted to whatever you have on hand, or whatever you prefer. The spinach can be substituted with kale if you like. Gluten-free pasta has a tendency to get mushy if left in soup so I like to cook it separately and add it in at the end but you can cook it in the soup as well.
Italian Sausage and Spinach Soup
4 Italian sausage links, cut into small chunks
1 cup of chopped baby carrots
1 cup of frozen spinach or 2 cups fresh
4 cups of gluten-free chicken broth
1/2 small onion diced
One cup gluten-free pasta, cooked
Shredded Parmesan to taste
In a Dutch oven or heavy bottomed pan sautee onions in a few tablespoons of olive oil until translucent.
Add sausage chunks and sautee until nearly cooked through.
Pour in broth and bring to simmer.
Either add uncooked pasta now and cook till done.
Add spinach and heat thoroughly.
Or serve over cooked pasta.
Serve with Parmesan on top to taste.