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Allstar Potato, Spinach, And Sausage Soup

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Recipe Summary Allstar Potato, Spinach, And Sausage Soup

This recipe was the winner of an Allrecipes recipe contest for Potatoes USA, developed and cooked by Paula Roten, Diana Bishop, Nikki Russell!

Ingredients | Russell Hobbs Bread Maker Recipes Pdf

2 tablespoons olive oil

1 large white onion, chopped

3 cloves garlic, minced

½ pound mild Italian sausage

1 ½ pounds red potatoes, chopped

4 cups chicken broth

½ cup water

1 teaspoon chicken soup base (such as Better than Bouillon®)

6 cups baby spinach, divided

1 cup chopped fresh basil

¼ cup shredded Parmesan cheese

1 tablespoon pine nuts

¼ cup milk

ground black pepper to taste

¼ cup shredded Parmesan cheese

Directions

Heat olive oil in a large skillet over medium-high heat; add onion and garlic. Saute until onions are tender, about 5 minutes. Add sausage; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Add potatoes; cook and stir until slightly browned, about 3 minutes.

Mix chicken broth, 1/2 cup water, and soup base into potato mixture; bring to a boil. Reduce heat and simmer soup for 15 minutes.

Bring water to a boil in a saucepan; add 3 cups spinach and cook until wilted, about 5 minutes. Drain and reserve 1/2 water from the saucepan.

Combine 3 cups spinach, reserved 1/2 cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor; blend until pesto is smooth.

Stir milk and black pepper into soup; cook over low heat until heated through, 2 to 3 minutes. Add cooked spinach and stir. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto.

Info | Russell Hobbs Bread Maker Recipes Pdf

prep: 20 mins cook: 45 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

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