Allstar Potato, Spinach, And Sausage Soup
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
White Onion (chopped)3 cloves
Garlic (minced)450 g
Mild Italian Sausage680 g
Red Potatoes (chopped)4 cups
Chicken Broth1 cup
Water6 cups
Baby Spinach (divided)1 cup
Basil (chopped fresh)1 cup
Shredded Parmesan Cheese1 tbsp
Pine Nut1 cup
MilkDirections:
1
Heat olive oil in a large skillet over medium-high heat; add onion and garlic
2
Saute until onions are tender, about 5 minutes
3
Add sausage; cook and stir until sausage is browned and crumbly, 5 to 7 minutes
4
Add potatoes; cook and stir until slightly browned, about 3 minutes
5
Mix chicken broth, 1/2 cup water, and soup base into potato mixture; bring to a boil
6
Reduce heat and simmer soup for 15 minutes
7
Bring water to a boil in a saucepan; add 3 cups spinach and cook until wilted, about 5 minutes
8
Drain and reserve 1/2 water from the saucepan
9
Combine 3 cups spinach, reserved 1/2 cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor; blend until pesto is smooth
10
Stir milk and black pepper into soup; cook over low heat until heated through, 2 to 3 minutes
11
Add cooked spinach and stir
12
Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto