May 21, 2019
Spolumbo’s sausages have become an iconic Calgary tradition—they’re fast and easy to cook on their own, and there are few better candidates for a hot backyard grill, but they also make a flavourful base for soups, chilli and frittata.
And here’s a useful tip: because they come pre-seasoned, consider each fresh sausage the equivalent of meatballs for one: squeeze the meat out of its casing at 1-inch intervals into a hot skillet and cook until browned, then pour tomato sauce overtop and warm through for almost instant spaghetti and meatballs.
Sausage, Bean & Pasta Soup
olive or canola oil, for cooking
2 Spolumbo’s mild or spicy Italian sausages
2 celery stalks, chopped
1 carrot, chopped
1 L chicken stock
1/2 cup small dry pasta, such as ditalini, rotini or fusilli
1/2-1 cup cooked or canned kidney beans or chickpeas
1/2 cup chopped kale or spinach
salt and pepper, to taste
Parmesan cheese, for serving
Drizzle some oil into a medium pot or Dutch oven set over medium-high heat, squeeze the sausages out of their casings and cook, breaking up with a spoon, until no longer pink. Add the celery and carrot and cook for 3-4 minutes, until starting to soften.
Add the stock, bring to a simmer, add the pasta and cook for 10-15 minutes, or until the vegetables and pasta are tender. Stir in the beans and kale, stirring until it wilts. Serve with Parmesan grated on top.
- Julie Van Rosendaal
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