Chicken and Sausage Florentine

  • 6  ounce  Rossi Pasta Radiatore
  • 8  ounce  boneless, skinless chicken breast, diced
  • 8  ounce  mild Italian sausage, cooked and sliced into rounds
  • 2  each  carrots, diced
  • 2  each  celery ribs, diced
  • 1  each  medium onion, diced
  • 2   cans diced tomatoes, drained
  • 1 1/2  quart  chicken broth
  • 1 1/2   quart  water
  • 1  cup  Rossi Pasta Classic Marinara Sauce
  • 1  teaspoon  Rossi Pasta Italian Herb
  • 2  teaspoon  Rossi Pasta Veggie Spice
  • 2  tablespoon  Rossi Pasta Extra Virgin Olive Oil
  • 8  ounce  fresh spinach, chopped
  • 1  teaspoon  garlic, minced
  • 2  ounce  parmesan cheese, grated
In a large pot, bring salted water to a boil for pasta. In another large stock pot, over medium high heat, heat the olive oil. Add the chicken breast and cook until no longer pink. Add the sausage and cook to brown sausage slightly. Add the carrots, onion and celery and saute until vegetables begin to soften and onions start to become translucent, approximately 3-5 minutes. Add the garlic and saute until fragrant and translucent. Add the Rossi Pasta Italian Herb and Veggie Spice and cook an additional 2-3 minutes. Add the diced tomatoes, chicken broth and water. Bring soup to a simmer over medium high heat then lower temperature. Cook soup for 15-20 minutes to allow vegetables to soften and flavors to meld. Add the spinach and cook an additional 1-2 minutes. Cook pasta per package directions, strain and add to soup. Add the parmesan cheese, stir and serve immediately.