The Good Stuff Difficulty: ★★★★★ Required Patience: ★★★★★
Soup season is in full swing so I'm sharing my latest bowl of gold.
Hearty and flavorful, this Italian sausage, spinach, and potato soup will likely be making repeat appearances at your home!
Time To Prepare:
About 45 minutes (all in)
Foodie Tips:
Optional ingredients below include green bell pepper, zucchini, and tomato paste. If you don't have a potato on hand (gasp!) you can add a can of cannellini/white beans.
You can add a ~3-inch chunk of a parmesan rind during simmering to boost the cheesy flavor of this soup.
Ingredients:
2 Tablespoons | Olive Oil
1 Pound | Ground Italian Sausage (Hot or Mild), Or Links-Casing Removed
1 | Potato, Cut Into ½-Inch Pieces
1 | White Onion, Diced 3 | Carrots, Chopped 3 | Celery Stalks, Chopped 1 | Red Bell Pepper, Chopped
1 | Green Bell Pepper or Zucchini, Chopped (Optional) 5 | Garlic Cloves, Thinly Sliced
1-15 Ounce Can | Diced Tomatoes With The Juice
1 Tablespoon | Tomato Paste (Optional) 5 Cups | Chicken Broth 1 Tablespoon | Italian Seasoning 2 Cups | Baby Spinach To Serve | Parmesan Cheese, Grated
What To Do:
1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. If using links, remove the casing of the sausages and cook in the pot while stirring often. Break the sausage up with a wooden spoon and stir occasionally until browned and crumbly, about 7 minutes.
2. Remove the cooked sausage and set it aside, leaving the fat in the pot. If there's not enough fat left, add 1 tablespoon of olive oil.
3. Add the potato, onion, carrots, celery, red bell pepper, and the green bell pepper or zucchini (if using). Sauté for 5 minutes until the onions are translucent. Add the garlic and stir for 1 minute.
4. Add the tomatoes and their juice, the tomato paste (optional), chicken broth, Italian seasoning, and cooked sausage. Stir to combine well. Add the parmesan rind (if using).
5. Bring the soup to a boil. Lower the heat to simmer, then cover. Cook and stir occasionally until the potatoes are tender, about 8 minutes.
6. Add the spinach and stir for about 30 seconds until it's wilted. Taste the soup and season it with salt and pepper to taste.
7. Remove and discard the rind. Serve the soup hot, topped with grated parmesan.
This soup pairs well with a salad or bread - homemade ciabatta is my favorite!
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
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