Allstar Potato, Spinach, and Sausage Soup recipe

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Ingredients

2 tablespoons olive oil
1 large white onion, chopped
3 cloves garlic, minced
½ pound mild Italian sausage
1 ½ pounds red potatoes, chopped
4 cups chicken broth
½ cup water
1 teaspoon chicken soup base (such as Better than Bouillon®)
6 cups baby spinach, divided
1 cup chopped fresh basil
¼ cup shredded Parmesan cheese
1 tablespoon pine nuts
¼ cup milk
ground black pepper to taste
¼ cup shredded Parmesan cheese

Nutrition Info

425.5 calories
carbohydrate: 37.7 g
cholesterol: 37.6 mg
fat: 22.8 g
fiber: 5 g
protein: 19 g
saturatedFat: 6.9 g
servingSize: -
sodium: 1834.2 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium-high heat, add onion and garlic. Saute until onions are tender, about 5 minutes. Add sausage, cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Add potatoes, cook and stir until slightly browned, about 3 minutes.

  2. Mix chicken broth, 1/2 cup water, and soup base into potato mixture, bring to a boil. Reduce heat and simmer soup for 15 minutes.

  3. Bring water to a boil in a saucepan, add 3 cups spinach and cook until wilted, about 5 minutes. Drain and reserve 1/2 water from the saucepan.

  4. 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.

  5. Stir milk and black pepper into soup, cook over low heat until heated through, 2 to 3 minutes. Add cooked spinach and stir. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto.

Recipe Yield

4 servings

Recipe Note

This recipe was the winner of an Allrecipes recipe contest for Potatoes USA, developed and cooked by Paula Roten, Diana Bishop, Nikki Russell!

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