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Potato, Spinach, and Sausage Soup

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Potato Type: Reds
Prep Method: Boiled


SoupSide DishMain Dish

Prep Time

20 Mins

Cook Time

45 Mins


Serves 4


  • 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


  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.


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