Allstar Potato Spinach And Sausage Soup Recipes

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SAUSAGE, POTATO, AND SPINACH SOUP



Sausage, Potato, and Spinach Soup image

This is really delicious. I changed it a little--added some corn and mixture of Italian cheeses. I also used evaporated milk in place of the heavy cream. Recipe posted as listed and courtesy of www.damndelicious.net

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 lb hot Italian sausage, casing removed
3 garlic cloves, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
kosher salt, to taste
fresh 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

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat.
  • Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.
  • Stir in garlic, onion, oregano, basil, and red pepper flakes.
  • Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper.
  • Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Stir in spinach until it begins to wilt, about 1 to 2 minutes.
  • Stir in heavy cream until heated through, about 1 minute, and season with salt and pepper, to taste. Serve immediately.

Nutrition Facts : Calories 413.7, Fat 30.9, SaturatedFat 11.5, Cholesterol 70.8, Sodium 1203.2, Carbohydrate 16.4, Fiber 2, Sugar 2.4, Protein 17.2

SAUSAGE, POTATO, AND SPINACH SOUP



Sausage, Potato, and Spinach Soup image

Wow. I normally make zuppa toscana, and this is similar but better. I did add more spinach than it called for (personal preference), but I'll post as listed. The only thing I would have done differently is double the recipe. Recipe courtesy of damndelicious.net.

Provided by AmyZoe

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb hot Italian sausage, casing removed
3 garlic cloves, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
kosher salt, to taste (I omitted)
fresh ground black pepper
5 cups chicken broth
1 bay leaf
1 lb red potatoes, diced
3 cups Baby Spinach
1/4 cup heavy cream

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat.
  • Add Italian sausage and cook until browned, about 3 to 5 minutes. Make sure to crumble the sausage as it cooks and drain excess fat.
  • Stir in garlic, onion, oregano, basil, and red pepper flakes.
  • Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper, to taste.
  • Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Stir in spinach until it begins to wilt, about 1 to 2 minutes.
  • Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 413.9, Fat 30.9, SaturatedFat 11.5, Cholesterol 70.8, Sodium 1203.3, Carbohydrate 16.5, Fiber 2, Sugar 2.5, Protein 17.2

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