Spinach Alfredo Soup

by Kelly Larabie
(Columbia, TN, USA)

My mother-in-law made this delicious spinach soup when I first joined the family. I had to ask for the recipe and it turned out to be so simple. Both of my children (1 very adventurous eater and 1 very picky eater) just love it.

Spinach Alfredo Soup

1 small box of chopped spinach, thawed
1 cup of broth (fresh, from boullion or canned)
1 jar of alfredo sauce (we use Ragu regular or roasted garlic)


1. Put broth in medium saucepan over medium-low heat.

2. Empty thawed spinach into clean dish towel & squeeze the liquid out.

3. Add spinach to broth and simmer until warmed through (about 5-6 minutes).

4. Add alfredo sauce and heat until soup is warm.

This makes just enough for the 4 of us (2 adults & 2 children). We serve it in bread bowls or with homemade rolls. Enjoy!

sassy spinach

by amanda
(uk)

spinach
red pepper
red onion

- chop and combine for your salad


sweet potato
rice
- side serving

add olive oil,lemon juice
and a little tahini for your potato

fantastic

enjoy!!!

Spinach Casserole

by Mary

1 large package frozen chopped spinach - cook with onion and drained well
1 Tablespoon minced onion - add to spinach
2 eggs- beaten
1 cup grated parmesan cheese
1 Tablespoon flour
2 Tablespoons melted butter
Salt & Pepper to taste
Mix all ingredients together, put in greased casserole and bake at 350 degrees in preheated oven for 25 - 30 minutes.

Spinach Sausage Soup

by Karen

My favorite recipe using spinach is a sausage and pasta soup I make with browned Italian sausage, chicken broth, sauteed sliced carrots, rotini pasta or orzo. There are no exact measurements. After the sausage is browned and the carrots are slightly softened, add all ingredients together and simmer for 20 min. Salt and pepper to taste. I then stir in fresh spinach leaves I have sliced into ribbons. Serve when spinach is wilted. If using frozen, I guess you could put it in at any time, just chop it small first. Serve with freshly grated Parmesan if desired. I also often add fresh spinach to chicken noddle soup in the same way.

Spinach Balls

3 eggs
1 Cup Parmesan Cheese
4 green onions, chopped
1/2 cup butter, melted
2 Cups stuffing mix
2-10 oz. pkgs frozen spinach.

Unthaw spinach and squeeze excess water out. Chop. Set aside.

Place eggs in bowl and beat. Add cheese, onions, butter and stuffing. Stir together. Add in spinach and continue to stir.

Roll a small amount of mixture into a ball and place on a cookie sheet or baking pan. Continue roll all of spinach mixture into balls. Bake for 25 minutes at 350 degrees.

These freeze well and can be reheated in the microwave or oven.

Secretly yummy

by Kameron
(United States Of America)

I puree the spinach and put it in any thing you cant even taste the spinach