Pork Sausage and Gluten-Free Pasta Soup

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs capsicum
• 50g baby spinach leaves
• 2clov garlic
• 4pcs pork and fennel sausages
• 1pcs chicken-style stock cubes
• 50g tomato paste
• 250g gluten-free bow tie pasta
• 750ml (3 cups) boiling water
• 5ml sugar
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Cut the capsicum into 1-2cm chunks. Coarsely chop half the spinach (see Make it yours). Crush or finely chop 2 garlic cloves. Remove the casings from the sausages and cut into 1cm chunks.
2. Step 2 — Make stock
   Crumble the stock cubes into a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve. Stir in the tomato paste and 1 tsp sugar.
3. Step 3 — Brown sausage
   Heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the sausage, stirring, for 3-4 mins until browned. Add the onion, capsicum and garlic, season with pepper and cook, stirring, for 3-5 mins until the veggies are tender.
4. Step 4 — Add stock and pasta
   Add the stock to the sausage mixture and bring to the boil. Add half the pasta* and return to the boil, then reduce the heat to medium and cook for 9 mins or until the pasta is al dente.
5. Step 5 — Serve up
   Add the chopped spinach to the soup and cook, stirring, for 1 min or until wilted. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the soup among bowls, serve with the remaining spinach and enjoy!
6. Step 6 — Make it yours
   We've added half the spinach to the soup and served the remaining spinach on the side as a salad. If you're not a fan of raw spinach, chop all the spinach and add it to the soup instead.

Allergens

Sulfit, Sojabohnen