Sausage Rigatoni with Spinach

This is a sponsored post written by me on behalf of Campbell Soup Company. All opinions are 100% mine.

Have dinner ready in less than 30 minutes when you make this easy Sausage Rigatoni with Spinach using Campbell’s Soups For Easy Cooking Savory Portobello Mushroom Soup flavor!

Sausage Rigatoni with Spinach | White Lights on Wednesday  #Mealsin30 #ad

I love to cook.  At this point in my life that’s no secret.  I have a food blog for pete’s sake.  But as much as I love cooking I dread the “what’s for dinner?” question.  I have a million and five ideas running through my head for all kinds of recipes, but then I open the pantry and nothing jumps out at me.  So you can imagine that I was totally delighted to find these new Campbell’s Soup for Easy Cooking.  They’re not a condensed soup!  They’re a ready to use soup (aka sauce) that comes in four different flavors.  Inspiration kids!

Sausage Rigatoni with Spinach | White Lights on Wednesday  #Mealsin30 #ad

These little cartons of happiness are awesome.  I grabbed two at the store just because I couldn’t decide what flavor I was feeling that night – Savory Portobello Mushroom or Creamy Herb & Garlic.  YUM!  That’s right.  I just said yum about a mushroom.  As much I love Campbell’s soups, the chunks of mushroom were never my best friend.  The fact that these cooking soups are a smooth pureed down, thinner version of condensed soups rocks!  Mushrooms my have a place in my life yet!  If you’re not ready to cross the mushroom thresh hold, you can also find these soups in Sweet Onion and Mexican Style Tomato in addition to the two flavors I bought.

Sausage Rigatoni with Spinach | White Lights on Wednesday  #Mealsin30 #ad

I kind of love that these soups come in a carton too.  They fit in my pantry so much better.  Oh, and I found these soups on the bottom shelf of my grocery store’s soup section.  So don’t forget to look down!  While I had the soup for inspiration, I didn’t know what to make with it.  Maybe It was the 4-year-old vying for applesauce while I was trying to think.  Lucky me, the soup carton had a 30 minute or less recipe on the back!  Full list of ingredients, everything.  Easy peasy mom win. I’m totally getting in front of the camera today to show you have easy this dish can really be.  All I did was set a pot of water boiling, grab my ingredients, and get cooking!

The original recipe called for zucchini but I substituted for fresh spinach. I ended up adding some fresh garlic too…because I’m a garlic junkie.  This pasta is totally delicious and wicked easy.  I can’t wait to try another recipe with the Creamy Herb & Garlic Soup!  You can find more great Campbell’s Soups For Easy Cooking recipes at Mealsin30.com

Sausage Rigatoni with Spinach | White Lights on Wednesday  #Mealsin30 #ad

Sausage Rigatoni with Spinach

Have dinner ready in less than 30 minutes when you make this easy Sausage Rigatoni with Spinach!
Course Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Julie Espy

Ingredients

  • 1/2 pound rigatoni or mezzi rigatoni
  • 1 pound sweet Italian sausage ground or links (if buying links, cut them open and remove the ground meat)
  • 2 cloves garlic peeled and minced
  • 1 carton 14.5 ounces Campbell’s Soups For Easy Cooking Savory Portobello Mushroom Soup (from the Soups for Easy Cooking line)
  • 3 cups loosely packed cups fresh spinach leaves cleaned and dried (about 3 good sized handfuls)

Instructions

  1. Bring a large pot of water to a boil. Season water generously with salt. Add pasta to water, and cook according to package directions until al dente. Drain pasta and set aside.
  2. While pasta is cooking, heat a large skillet over medium-high heat. Add sausage. Once sausage is mostly cooked, add garlic; stir often to prevent garlic from burning. Cook meat until no longer pink and a nice brown color forms on the outside. (Brown = flavor)
  3. Add the Campbell’s Soups For Easy Cooking Savory Portobello Mushroom Soup to the sausage. Stir to combine. Bring the sauce to a low boil, reduce heat to medium low, and simmer for 2 to 3 minutes.
  4. Add cooked pasta to the skillet. Gently toss pasta to coat in the sauce. Add spinach, and mix in. {If you run out of room in your skillet like I did pour everything into the empty pasta pot you were just using.}
  5. Continue to cook for 1 to 2 minutes, until the spinach wilts. Serve immediately. We like our pasta with some crusty bread!

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