Ingredients
- 1 tablespoon olive oil
- 1 lbs ground sweet Italian sausage
- 1 small yellow onion, chopped (approximately 1 cup)
- 2 garlic cloves, minced
- 4 Yukon gold potatoes, peeled and diced (approximately 4 cups)
- 4 cups chicken stock
- 12 oz of frozen chopped spinach, thawed
- 1 cup heavy cream
- ¼ teaspoon ground black pepper
- Salt to taste
- (optional) grated parmesan for serving
Instructions
- COOK SAUSAGE: Heat olive oil in a large pot over medium heat. Add the sausage and use a spatula or spoon to break up the sausage into smaller pieces. Cook until the sausage is no longer pink (approx 10 minutes) then use a slotted spoon to remove from the pot and set aside. Keep the oil and any rendered fat in the pot.
- COOK ONIONS AND GARLIC: Add the onions and garlic to the pot and sauté until softened, approximately 5 minutes.
- SIMMER: Add potatoes, sausage and chicken stock to the pot, and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes until potatoes are fork tender.
- FINISH SOUP: Remove from heat, add spinach, heavy cream, and pepper and stir to combine. Taste for salt and serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to a week or frozen and used within six months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 3/4 cup of soup
- Calories: 504
- Sugar: 4.7 g
- Sodium: 1225.9 mg
- Fat: 35.5 g
- Carbohydrates: 27.7 g
- Protein: 19.2 g
- Cholesterol: 84.9 mg