Creamy Tuscan Unstuffed Shells Soup - Brocc Your Body

Creamy Tuscan Unstuffed Shells Soup - Brocc Your Body

from broccyourbody.com

Ingredients

  • 1 tablespoonextra virgin olive oil
  • ½yellow onion, diced
  • 3 clovesgarlic, minced
  • 1 lb.uncooked chicken sausage, casings removed
  • 2 tablespoonstomato paste
  • ½ cupjarred sundried tomatoes, excess oil drained and chopped
  • 6 cupslow sodium chicken broth
  • ¼ cupall purpose flour
  • 1 teaspoonkosher salt
  • freshly ground black pepper
  • 1 tablespoonharmony mediterranean blend (or italian seasoning)
  • optional: 1/4 teaspoon red pepper flakes
  • 6 ounceslarge shell pasta
  • 3 cupsfresh spinach, roughly chopped
  • ½ cupheavy cream (or coconut milk)
  • 1juice of
  • freshly grated parmesan cheese
  • fresh basil, thinly sliced

Directions

  1. 1

    In a large pot or Dutch oven over medium heat, heat the olive oil. Add the diced onion and minced garlic and cook for 3-4 minutes until softened, stirring regularly.

  2. 2

    Add the sausage and use a wooden spoon to break it into small chunks. Cook for about 8 minutes until the sausage starts to brown. Stir in the tomato paste and chopped sundried tomatoes.

  3. 3

    Whisk the flour into the chicken broth until no lumps remain. Add it into the pot, along with the salt, pepper, Harmony Mediterranean Blend (or Italian seasoning) and red pepper flakes (if using).

  4. 4

    Turn the heat to medium-high and bring to a boil. Stir in the pasta and cook, stirring every few minutes, for 10-12 minutes until pasta is cooked. Turn off the heat, then stir in the spinach.

  5. 5

    Stir in the heavy cream (or coconut milk) and lemon juice. Taste, adding more salt, pepper, or lemon juice if desired.

  6. 6

    Serve in soup bowls with freshly grated parmesan cheese and basil on top.