×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato, Spinach, and Sausage Soup

Share this

Print Recipe
Potato Type: Reds
Prep Method: Boiled

Dish

SoupSide DishMain Dish

Prep Time

20 Mins

Cook Time

45 Mins

Serving

Serves 4

Ingredients

  • 2 Tablespoons olive oil
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • ½ lb. mild Italian sausage
  • 1 ½ lbs. red potatoes, chopped
  • 4 cups chicken broth
  • ½ cup water
  • 1 teaspoon chicken soup vases (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 shredded Parmesan cheese

Preparation

  1. Heat olive oil in a large skillet over medium-high heat; add onion and garlic. Sauté 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

426

Sodium

1834mg

Cholesterol

38mg

Carbohydrates

37.7g

Protein

19g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up