A hearty, comforting soup that’s so easy and simple to make, loaded with tons of fiber and flavor! A delicious recipe as is, however next time we might try to either drain the sausage after cooking or use spicy turkey sausage. We also added some baby bella mushrooms.
ingredients
1 Tbsp olive oil
1 lb spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1 cup fresh mushrooms, chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 lb red potatoes, diced
3 cups baby spinach, rough chopped
1/4 cup heavy cream
preparation
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in garlic, onion, mushrooms, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and mushrooms; cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately.
yields
6 servings
source
nutrition
Calories 329.5, Total Fat 20.4g, Saturated Fat 8.0g, Trans Fat 0g, Cholesterol 45.1mg, Sodium 765.6mg, Total Carbohydrate 20.5g, Dietary Fiber 2.1g, Sugars 2.7g, Protein 17.3g
Café Sid 
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