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!
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.
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.
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