Cooking Directions

• Heat a 4-quart saucepan over medium-high heat for 1 minute. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
• Add the oregano, onion and carrot to the saucepan.  Cook 2 minutes, stirring occasionally.
• Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the sausage is cooked through. Stir in the spinach and ditalini and cook for 1 minute or until the spinach is wilted. Season to taste.  Sprinkle with the cheese, if desired.

Ingredients

• 0.5 pound sweet Italian pork sausage, casing removed
• 0.5 teaspoon dried oregano leaves, crushed
• 1 medium onion, chopped (about 1/2 cup)
• 1 medium carrot, peeled and sliced (about 1/2 cup)
• 4 cups Swanson® Chicken Broth
• 2 cups coarsely chopped fresh spinach
• 1 cup cooked ditalini pasta (from 2 ounces/1/2 cup dry)
• 0.25 cup shredded Parmesan cheese (optional)