Italian Wedding Soup is one of my favorite comfort foods. The potatoes, the sausage, the bacon, the cream … oh, the cream. It’s all so decadant. And, sadly, time consuming.
But no more! I bought a pressure cooker at the urging of my dear friend Elizabeth over at This Little Mama and was practically guaranteed fast cooking. However, I will need to teleport Elizabeth to my house to figure out how to use the darn thing. Out of the box it taxed the great brains in my household, all three of them. A little plastic doohickey refused to snap in, the lid had no interest in being locked onto the device…. Meanwhile, tempers, they were a-flarin’.
So I turned to an oldie but a goodie: the stove. And with the help of the recipe for Sausage and Spinach soup in Great Food Fast: Bob Warden’s Ultimate Pressure Cooker Recipes, I still diminished the cooking time of my previously favorite recipe (found here on my blog). And, dare I say it, I like this version better.
Even without the aid of a pressure cooker.
- 1 pound spicy Italian sausage
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cups chicken stock
- 1 tablespoon minced garlic
- ⅛ teaspoon crushed red peppers
- 1 6-10 ounce bag of baby spinach
- 6-8 redskin potatoes, halved and sliced
- 1 cup heavy cream
- Remove the sausage from the casings and chop or snip into small pieces.
- Heat the olive oil in a large stock pot over medium heat.
- When the oil is hot, add the sausage and onions, and sautée until the sausage is cooked through and the onions are translucent.
- Add the chicken stock, garlic and crushed red peppers; bring the stock to a boil, then reduce heat to low.
- Add the potatoes and spinach, cover the pot, and simmer for 12-15 minutes, or until the potatoes are tender.
- Add the cream, gently stir and serve.