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Potato and Spinach Soup with Chicken Sausage
By Eileen Goldfinger, Food and Garden Editor @Blogfinger
3 mild Italian chicken sausages cut in ½ inch slices
1 large russet potato, peeled and diced into 1 inch pieces
3 small onions, diced
5 cloves garlic, minced
1/8 teaspoon freshly ground black pepper
1 pinch red pepper flakes
32 ounce non-sodium chicken broth (Kitchen Basics)
3 ounces fresh baby spinach leaves
2 tablespoons extra virgin olive oil
Heat oil in a 5 quart Dutch oven. Add sausage slices to oil and brown on all sides, then remove from pot and set aside. Add onion and sauté until wilted. Add ¼ cup of chicken broth to the pot to help onions soften. This should take about 10 minutes. Add garlic and sauté for 2 minutes. Add the remainder of the broth and the diced potatoes to the pot. Bring broth to a boil and then lower heat to a simmer. Add the black pepper and red pepper flakes, cover the pot, and cook for 30 minutes. Remove cover, add sausage and simmer for 15 minutes. Add spinach and stir all the ingredients. When the spinach wilts, the soup is ready to serve.
Serves 2