Wednesday, April 20, 2016

Sausage, Potato, and Spinach Soup

Yum
Spicy sausage, red potatoes, and baby spinach make for a wonderful soup for cold winter nights or rainy summer ones.
Sausage, Potato, and Spinach Soup |  Spicy sausage, red potatoes, and baby spinach make for a wonderful soup for cold winter nights or rainy summer ones. #recipe #soup #sausage #potato

So this will probably be my last soup recipe that I share until the fall. I realize that not everyone enjoys soup in the summertime and now that it's nearly May and summer is almost upon us, soup is out. Although, we will still most likely eat soup throughout the summer. We love our weekly soup nights!  I am basically obsessed with sausage and potato soups. It's so funny to me because I used to hate sausage. Like I wouldn't eat it at all and would not make anything at all that contained sausage. Now I absolutely love it. I've made a lot of sausage and potato soups with kale, so I liked that this was slightly different with some spinach in it. Unlike the other soups I've made in the last year, it doesn't have any cheese in it and it certainly doesn't need it. It's fabulous by itself. I am hoping for a few rainy Wednesdays during the summer because that is the best time to have soup. :)


(Print)
What you need:
  • 1 Tbsp. olive oil
  • 1 lb. spicy Italian sausage
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. crushed red pepper flakes
  • Salt and pepper, to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 lb. red potatoes, diced
  • 3 cups baby spinach (I used quite a bit and have no problem adding a ton since it wilts down)
  • 1/4 cup heavy cream
Directions:
  1. In a large stockpot, heat olive oil over medium heat. Add sausage. Crumble and cook until browned, about 5 minutes.
  2. Add garlic, onion, oregano, basil, and red pepper flakes. Stir often while cooking for about 2 to 3 minutes until onions are translucent. Salt and pepper to taste.
  3. Add chicken broth and bay leaf, then bring to a boil.
  4. Once boiling, add potatoes and cook for about 10 minutes or until potatoes are fork tender.
  5. Add spinach and stir until it wilts. Then stir in heavy cream and cook for another minute.
Recipe from Damn Delicious


These were recreated by Cook for Sara for November 2016 SRC Reveal {here
 
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