Greek Pasta

Tuscan White Bean Sausage Soup
July 12, 2018
July 12, 2018


1. Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, salt and pepper with 4 cups of the spinach in a large pan or large Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
2. Cover and bring to a boil. Cook 7-9 mins until pasta is al dente. Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking – this will make the base for the cheese sauce.
3. Turn off the heat and add the feta cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups of spinach.
4. Garnish with basil. Mangiamo!


Serve immediately. The longer it stays in the pan the more the noodles will absorb the liquid and thicken.