Ingredients for Sausage Potato And Spinach Soup
- 1 tablespoon olive oil
- 1 lb hot Italian sausage, casings removed
- 4 garlic cloves, minced
- 1 large onion, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 6 cups chicken broth
- 1 bay leaf
- 2 lbs red potatoes, cut into 1/2 inch dice
- 5 ounces fresh baby spinach
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup frozen corn (optional)
- 1 cup evaporated milk
- 1 cup Italian cheese blend, shredded (optional)
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How to Make Sausage Potato And Spinach Soup
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add Italian sausage and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain off any excess grease.
- Add minced garlic, chopped onion, oregano, basil, and red pepper flakes. Cook, stirring frequently, until onions are softened (about 3-5 minutes).
- Season with salt and pepper.
- Stir in chicken broth and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add diced potatoes and simmer until tender (about 10-12 minutes).
- Stir in spinach and corn until wilted (about 2 minutes).
- Remove bay leaf.
- Stir in evaporated milk and Italian cheese blend. Heat through, stirring until cheese is melted.
- Season with additional salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
9g
Fat
57g
Carbs
5g
