{recipe} Sausage & Spinach Soup
Serves: 2-4
 
This soup easily serves two hungry people for a decadent dinner when your average meat and potatoes meal won't do. If you've got light eaters or are serving this as a soup course, you'll have four happy tummies.
Ingredients
  • 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
Instructions
  1. Remove the sausage from the casings and chop or snip into small pieces.
  2. Heat the olive oil in a large stock pot over medium heat.
  3. When the oil is hot, add the sausage and onions, and sautée until the sausage is cooked through and the onions are translucent.
  4. Add the chicken stock, garlic and crushed red peppers; bring the stock to a boil, then reduce heat to low.
  5. Add the potatoes and spinach, cover the pot, and simmer for 12-15 minutes, or until the potatoes are tender.
  6. Add the cream, gently stir and serve.
Notes
Adapted from Great Food Fast: Bob Warden's Ultimate Pressure Cooker Recipes
Recipe by The California Table at https://thecaliforniatable.com/recipe-sausage-spinach-soup/