Ingredients for Italian Sausage And Shrimp Soup
- Bulk Italian Sausage
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 6 cups chicken stock
- 1 (28 ounce) can diced tomatoes (undrained)
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- Red Potatoes
- 1 bay leaf
- 2 cloves garlic, minced
- Kosher Salt
- 1/2 teaspoon black pepper
- Baby Spinach
- Italian Parsley
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Parmesan Cheese
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How to Make Italian Sausage And Shrimp Soup
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 2 minced cloves of garlic and 1/2 cup chopped onion, cook for 2 minutes until fragrant.
- Add 1 pound Italian sausage (removed from casings), breaking it into small pieces. Cook until almost browned, about 8-10 minutes, stirring occasionally.
- Add 2 stalks of celery, chopped, and cook for 3 minutes until slightly softened.
- Add 2 cups cubed potatoes, 1 (28 ounce) can diced tomatoes (undrained), 6 cups chicken stock, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
- Add 1 pound shrimp (peeled and deveined), 5 ounces fresh spinach, 1/4 cup chopped fresh parsley, and 1/2 teaspoon red pepper flakes (or more, to taste).
- Simmer for another 10-15 minutes, or until shrimp is pink and cooked through. Stir occasionally.
- Remove bay leaf. Serve hot, garnished with grated Parmesan cheese and crusty Italian bread.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
30g
Fat
49g
Carbs
12g
