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Spinach Artichoke Fettuccini Fini with Sausage/Creamy Chicken and Spinach Artichoke Soup

If you're looking for some healthy and hearty meals, I've got you covered! Give Spinach Artichoke Fettuccini Fini with Sausage or Creamy Chicken and Spinach Artichoke Soup a try!
Course Dinner, Soup
Cuisine American
Keyword artichoke pasta, spinach artichoke pasta, spinach artichoke soup

Ingredients

For the Spinach Artichoke Fettuccini:

  • 1 pound fettuccini fini pasta noodles
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion finely chopped
  • 2 cups marinated artichoke hearts drained and chopped
  • 4 cups fresh baby spinach leaves coarsely chopped
  • 1 pound pork sausage of choice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon Lawry's garlic salt
  • 2-3 tablespoons good quality extra virgin olive oil

For the Spinach Artichoke Soup:

  • ½ pound bacon
  • 2 cups leftover vegetables
  • 2 ½ cups marinated artichoke hearts drained and chopped
  • 6 cups fresh baby spinach leaves coarsely chopped
  • 3 cans chicken broth
  • 1 cup half and half
  • 1 cup sour cream
  • 2 leftover chicken breasts
  • ½ cup Ultra Gel (optional, it’s a soup thickener. Here's the Link where you can check it out)

Instructions

For the Spinach Artichoke Pasta:

  • Prepare pasta according to package directions. Drain and set aside. *If you spray noodles with cooking spray, they don’t stick together, I do this all the time.*
  • Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.
  • Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.

For the Spinach Artichoke Soup:

  • Heat large dutch oven or pot over medium heat. Cook bacon until crisped. Transfer bacon to a paper towel lined plate to drain. Discard all but 2 Tablespoons bacon drippings. Place the 2 Tablespoons of bacon drippings back into pot over medium heat. Saute vegetables, artichoke hearts and spinach leaves for 5 minutes, or until spinach is wilted down.
  • Stir in chicken broth, half and half, and sour cream until smooth. Stir in chicken breast, crumble all but 6 pieces of bacon and stir into soup. Reduce heat to low. For a thicker soup, slowly whisk in ½ Cup of ultra gel until desired thickness. Simmer on low until ready to serve. Crumble remaining strips of bacon and crumble over each soup bowl.

Notes

Fettuccini Fini: About 30 minutes total.
Spinach Artichoke Soup: About 25-30 minutes total.
Servings: About 4 for each recipe.