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Nutrition Facts

Instructions

• STEP 1

  Peel, halve, and small dice onion. Place in a medium bowl.

  • ½ medium yellow onion

• STEP 2

  Preheat a medium saucepan over medium-high heat.

• STEP 3

  While the pan heats up, peel and mince garlic. Add to the bowl with the onion.

  • 2 cloves garlic

• STEP 4

  Once the pan is hot, add onion, garlic, sausage, and spices. Cook, breaking sausage apart with a spoon, until browned and crumbly, 4-5 minutes. (Reserve bowl for later use.)

  • ½ lb ground pork sausage
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp crushed red pepper

• STEP 5

  Meanwhile, finely grate Parmesan. Set aside.

  • 1 oz Parmesan cheese

• STEP 6

  When the sausage is done, add broth, tomatoes, pumpkin, and water to the pan. Stir to combine.

  • 16 fl oz (2 cups) chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • ½ (15 oz) can pure pumpkin purée
  • 1 cup water

• STEP 7

  Add pasta to the pan and stir once more to combine. Cover and bring to a boil over medium-high heat. Once the soup is boiling, reduce heat to medium and simmer until pasta is desired firmness, about 8 minutes.

  • 3 oz rotini pasta

• STEP 8

  Meanwhile, wash and dry the spinach (skip this step if it came pre-washed). Roughly chop spinach and place in the reserved bowl.

  • 1 (5 oz) pkg baby spinach

• STEP 9

  Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the spinach. (Set remaining parsley aside for serving.)

  • ½ small bunch Italian (flat-leaf) parsley

• STEP 10

  When the pasta is done, add spinach and parsley to the pan in handfuls, waiting for the greens to wilt slightly before adding the next handful. Stir to combine the soup and remove from heat.

• STEP 11

  To serve, divide soup between bowls, then top with Parmesan and reserved parsley. Enjoy!