2 tbsp. oil
2 c. carrots, chopped (about 5 carrots)
1 c. onion, diced (about 1 large onion)
1 c. celery, chopped (about 5 stalks)
4 cloves garlic, chopped
8-10 c. chicken broth (I used 2 - 900ml containers of chicken broth and then 2 c. water + 1 tbsp. Epicure's Chicken Bouillon Base)
salt & pepper
1 tbsp. Epicure's Marinara Sauce Mix
12 breakfast sausages
1 c. small pasta (alphabets or stars or ancini de pepe)
1 c. chopped baby spinach
optional: 4 more cups chicken broth (4 c. water + 2 tbsp. Epicure's Chicken Bouillon Base)
Heat oil in a large soup pot, and sauté vegetables until soft. Add chicken broth and bring to a boil, then simmer for about 20-30 minutes. Meanwhile, remove casings from sausages and cut each sausage into 3-4 sections, rolling them into meatballs. Add to the broth and bring back to rolling boil for about 5 minutes. Season with salt, pepper, and Marinara seasoning. When meatballs are cooked, add pasta and cook for another 3-5 minutes. Stir in chopped spinach.
I found that the pasta soaked up a lot of the liquid as it cooled on the stove, so I added 4 more cups of chicken broth. You could also use less pasta instead.
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