Ron Wilson

Ron Wilson

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Rita has a recipe for any leftover sausage

if you don’t have homemade pesto in the freezer, you can buy good quality pesto at the grocery.


8 ozs. Italian sausage See Note*

2 cups chicken broth

1 14.5 oz. can diced tomatoes with basil, garlic and oregano

½ cup uncooked small pasta (I use acini de pepe)

2 cups bagged baby spinach leaves

3 tablespoons pesto

Heat a large saucepan over medium heat. Add sausage to pan, and cook until browned, stirring to crumble.Drain.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat.Cover, reduce heat, and simmer 10 minutes or until pasta is done.Remove from heat, stir in spinach until wilted.Stir in pesto.

Makes 4 servings.

Note* I use half hot Italian sausage and half mild.I buy 8 ozs. of each, brown and drain the meat, then divide in half, leaving 8 ozs. for the pot of soup I’m making and 8 ozs. to freeze and use for the next batch.

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