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"The belly rules the mind."--Spanish Proverb

Sausage, Potato & Spinach Soup Recipe

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This recipe for Sausage, Potato & Spinach Soup is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 lb. spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 lb. red potatoes, diced
3 cups baby spinach
1/4 cup heavy cream
Directions:
Directions:
1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Season with salt and pepper to taste.
3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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