This rustic, creamy broth soup is easy to make and loaded with warm, rich flavours - a favourite for warming up in chilly weather.
Directions for: Tuscan Sausage and Spinach Soup
Ingredients
cup olive oil
1 lb(s) ground spicy sausage
1 large white onion, finely chopped
2 cloves garlic, finely chopped
tsp Italian seasoning
2 lb(s) Yukon Gold potatoes, peeled and finely chopped
5 cups chicken stock
12 cups chopped spinach, loosely packed
cup 35% cream
Grana Padano cheese, grated
Salt and pepper
Directions
1. In a large pot, heat 4 tablespoons of the olive oil.
2. Add sausage to the pot; stir and cook sausage for 12 to 14 minutes, or until juices runs clear and sausage is browned.
3. Remove sausage from the pot and strain grease; set sausage aside.
4. Reheat pot with 4 tablespoons of oil; add onions, garlic, Italian seasoning, and a pinch each of salt and pepper.
5. Stir and cook onions for 8 to 10 minutes, until onions are soft.
6. Add potatoes and stir.
7. Pour stock into the pot and bring mixture to a boil.
8. Reduce heat to medium low and simmer for 20 minutes, until potatoes are soft.
9. Add sausage meat back into the soup; stir and cook for 5 minutes.
10. Stir in spinach and cream and continue cooking for 10 minutes.
11. Season soup with salt and pepper, to taste.
12. Ladle soup into bowls and top with grated Grana Padano cheese.
Tips and Substitutions
Leftover soup will keep for up to 5 days in the fridge.
Source and Credits
Courtesy of Dan Robinson of The Burnt Tongue
See more: Comfort Food, GCC soup, Pork, Potatoes, Vegetables