Sausage Potato And Spinach Soup Food

SAUSAGE, POTATO, AND SPINACH SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat.
• Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.
• Stir in garlic, onion, oregano, basil, and red pepper flakes.
• Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper.
• Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
• Stir in spinach until it begins to wilt, about 1 to 2 minutes.
• Stir in heavy cream until heated through, about 1 minute, and season with salt and pepper, to taste. Serve immediately.

SAUSAGE, POTATO, AND SPINACH SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat.
• Add Italian sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat.
• Stir in garlic, onion, oregano, basil, and red pepper flakes.
• Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper, to taste.
• Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
• Stir in spinach until it begins to wilt, about 1 to 2 minutes.
• Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper, to taste.

SPINACH SAUSAGE AND POTATO SOUP

Steps:

• Sauté first four ingredients. When translucent, add potato and sausage; continue sautéeing for about 10 minutes.
• Add broth and simmer for 20 minutes.
• Add spinach and simmer till spinach is just cooked; add cream if you like.
• You can blend this with a hand blender or in a blender or serve it as is. Season to taste.

ITALIAN SAUSAGE, POTATO & SPINACH SOUP RECIPE - (4.3/5)

Steps:

• In your pot or Dutch Oven, warm the butter and olive oil on medium heat and begin softening your vegetables. I like to start with the tougher ones first, like carrots, potatoes and celery then add in the onion and garlic with the sausage while continually stirring being careful not to burn until sausage is browned a bit. After the veggies are softened, add the chicken stock, the spinach, and the bay leaf, cover and simmer on low for 20 to 25 minutes. Turn off the heat and add the Cannellini beans and stir. Slowly add the half and half while stirring it into the soup. Serve warm with fresh bread. Serves 6. Enjoy!

SPINACH SAUSAGE SOUP

Steps:

• In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. , Drain sausage. Add sausage and spinach to broth mixture; heat through.

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

SAUSAGE, POTATO, AND SPINACH SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat.
• Add Italian sausage and cook until browned, about 3 to 5 minutes. Make sure to crumble the sausage as it cooks and drain excess fat.
• Stir in garlic, onion, oregano, basil, and red pepper flakes.
• Cook, stirring frequently, until onions have become translucent, about 2 to 3 minutes. Season with salt and pepper, to taste.
• Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
• Stir in spinach until it begins to wilt, about 1 to 2 minutes.
• Stir in heavy cream until heated through, about 1 minute. Season with salt and pepper to taste.
• Serve immediately.

POTATO SPINACH SAUSAGE CASSEROLE

Steps:

• Preheat oven to 400°F Butter a 6x9 or 8x8 inch baking dish.
• Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
• Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
• Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
• Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.