Rustic Italian Sausage Soup (Zuppa Arcidossana)

• 2 tablespoons olive oil
• 14 lb sweet Italian sausage, casings removed
• 1 cup carrot, diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• salt & freshly ground black pepper
• 1 cup stale bread, cut into 1/2-inch cubes (use coarse, country-style bread)
• 12 lb spinach, trimmed, washed and rough chopped
• 14 cup ricotta salata, cut in 1/2-inch cubes or 14 cup feta cheese
• 14 cup freshly parsley, chopped

1. Brown sausage in a skillet over medium low heat, stirring to break up.
2. Add carrots, onion, and garlic; cook until they begin to soften and brown, about 10 minutes.
3. Season with salt and pepper.
4. Add bread and stir a couple of minutes.
5. Add spinach and cook until wilted, 2 minutes.
6. Add 2 cups water and scrape bottom of pan to loosen any brown bits.
7. Cook until the consistency of a thin gravy and serve.
8. More water can be added if necessary.
9. Top with chese and parsley.

olive oil, sweet italian sausage, carrot, onion, garlic, salt, stale bread, spinach, ricotta salata, freshly parsley

Taken from www.food.com/recipe/rustic-italian-sausage-soup-zuppa-arcidossana-369452 (may not work)