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This chunky soup mixes zesty Italian sausage, soft red potatoes, and vibrant spinach in a thick, velvety broth. It's done in half an hour, making it your go-to comfort dinner for busy weeknights.
Whipping up this soup during winter totally changed how my family thinks about dinner. There's something almost magical about how the potatoes drink up all that sausage-flavored broth while staying just the right amount of tender.
Key Components:
- Italian sausage: Forms the tasty foundation, pick hot or mild
- Baby red potatoes: Stay intact better than baking potatoes
- Fresh baby spinach: Boosts nutrients without any harsh taste
- Heavy cream: Gives that smooth, luxurious feel
- Quality chicken stock: Serves as the backbone
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Step-by-Step Guide:
- Cook the Sausage
- Peel off casings if necessary
- Crumble into bits as it cooks
- Let it get nicely browned
- Pour off extra grease if you want
- Create the Foundation
- Toss onions into the sausage oils
- Soften until see-through
- Toss in garlic and seasonings
- Mix potatoes in
- Build the Taste
- Add stock bit by bit
- Let bubble until potatoes soften
- Add salt and pepper as needed
- Toss spinach in at the end
- Complete and Dish Up
- Turn heat completely off
- Pour cream in gradually while mixing
- Taste and adjust seasonings
- Sprinkle with fresh herbs
Last year, my little girl helped me put the spinach in and couldn't believe how fast it shrank into the soup. Now she always asks for her "green soup" at dinnertime.
Storing Smart:
If you're freezing leftovers, don't add the cream yet. The potatoes actually taste even better the next day.
Switch It Up:
Swap in some kale for a chewier green or throw in white beans for more protein. Every change makes it feel like a brand new soup.
Great Side Matches:
Grab some crusty bread and toss a simple green salad. You'll need that bread to mop up every tasty bit from your bowl.
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Pro Pointers:
- Cut all potato pieces the same size so they cook evenly
- Take your time when browning the sausage
- Add seasonings throughout cooking for deeper flavor
After making this soup countless times, I've learned that taking time with the sausage and watching your potato size makes all the difference between a good soup and an amazing comfort food experience.
Common Recipe Questions
- → What's the best kind of sausage?
- Italian sausage is a great pick. Mild or spicy, just remove the casings.
- → Are other potatoes okay?
- Waxy ones are great, like Yukon gold or white varieties.
- → Can I swap out the greens?
- Sure, kale or Swiss chard work too. Sturdier greens might need a bit longer to cook.
- → How can I store leftovers?
- Put in the fridge for up to 3 days. Reheat on low heat.
- → Is freezing okay for this soup?
- Yes! Just stir in fresh cream when you heat it up again.