Spinach Sausage And Potato Soup Recipes

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated 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.

RICH ITALIAN SAUSAGE AND POTATO SOUP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
• In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

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.

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.

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.

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!