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This soup is super easy to make and can easily be made on a weeknight with prep and cook time of about 35 minutes. 

And I have to give credit where credit is due :) My mom sent me this recipe a few weeks ago and as usual, I made several tweaks and it's no longer even the same recipe, but - it gave me a starting point ;)  It has quickly become one of my family's favorites and I've made it once week since.

It heats up really well for lunches and leftovers too. 


1 pound sweet italian sausage

1 pound ground beef

2 cups chopped onions

1 tablespoon fresh minced garlic or about 4 cloves

8 cups chicken broth (I made my own using chicken base)

2 (15 ounce) cans tomato sauce 

1 tablespoon italian seasoning

1/2 pound uncooked Dececco pasta (you can use another type, however Dececco is perfect for anyone with an egg allergy)

4 cups chopped fresh baby spinach

2 cups shredded mozzarella cheese

1/2 cup parmesan cheese


Cook ground beef and sausage in large pot until most of the pink is gone. Drain any grease there may be in the pan. Add in onions and garlic, cook until onion has begin to soften stirring frequently. Pour in chicken broth and tomato sauce and bring to a boil. Add italian seasoning and pasta. Cook, stirring occasionally until pasta is almost tender. Reduce heat and add spinach, mozzarella cheese and parmesan cheese. Stir until cheese has melted and then serve.  

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