Allstar Potato Spinach And Sausage Soup Recipes

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.

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.

Steps:

• Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.
• Add onion and 2 teaspoons garlic to pan; cook for 2 minutes.
• Stir in 1/2 cup water, beans, tomatoes, and broth.
• Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano.
• Ladle 1 1/2 cups soup into each of 4 bowls,
• Optional: sprinkle each serving with 1 1/2 teaspoons romano or parm cheese.

Steps:

• 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.

Steps:

• 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.

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. Make sure to crumble the sausage as it cooks and 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, to taste.
• 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. Season with salt and pepper to taste.
• Serve immediately.

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!

Steps:

• 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.