Having plenty of homemade stock for pots of soup is one of the greatest benefits of buying a whole bird; this hearty soup is perfect. You could add a sausage or not, or use meaty stock that hasn’t been strained, or add some chopped leftover roasted turkey to the pot. A spicy sausage will flavour the whole batch, or you could add a chopped jalapeño or a big pinch of dry red chili flakes in its place if you want some added kick. Make sure you serve this with a fresh loaf of crusty bread to mop up the broth.
By Julie Van Rosendaal
In a large saucepan or Dutch oven set over medium heat, heat the oil and sauté the sausage until it’s no longer pink.
Add the onion and garlic and cook for 2-3 minutes, until soft.
Add the water, pasta, tomato sauce, chicken stock, thyme, salt and pepper.
Bring it to a boil, reduce the heat and simmer for about 15 minutes, until the pasta is tender.
Add the spinach and beans and cook the soup for another 3-5 minutes.
If it seems too thick, thin it with a little extra stock, tomato juice or water.
Ladle into bowls and serve hot with freshly grated Parmesan cheese to sprinkle on top.