This is a dish I love to try when it’s on the menu at different Italian restaurants so, I decided to create my own version at home, and it was easier than I thought it would be. I used mild Italian sausage without the casing but, you could also use the hot variety or even sausage links. Just be sure to chop up the sausage and brown in the pot before adding the other ingredients. Serve with garlic bread and a dusting of parmesan cheese for an authentic Italian restaurant feel.
Ingredients:
¼ teaspoon olive oil
1 lb. ground sausage out of the casing
2 tablespoons Italian seasoning
2 tablespoons garlic powder
2 tablespoons onion powder
32 oz. chicken stock
16 oz. water
24 oz. baby golden potatoes quartered
10 oz. frozen spinach
½ cup heavy cream
Directions:
- In a 5-to-6-quart stock pot add one turn of olive oil coating the bottom of the pot and turn on the stove to medium high heat.
- Add Italian sausage, Italian seasoning, garlic powder, onion powder and ¼ cup of the water to the bottom of the pot.
- Brown ground sausage 5 to 7 minutes until cooked completely
- Add potatoes and stir ingredients to incorporate
- Add chicken stock and the remaining water.
- Add the heat to medium high and cover until it comes to a boil.
- Lower heat to a simmer and continue simmering for 25 to 30 minutes until potatoes are fork-tender.
- Bring heat back up to medium high and add ½ a cup of heavy cream and the undrained frozen spinach to the mixture.
- Stir ingredients to combine, breaking apart some of the frozen spinach
- Bring the mixture back up to a boil stirring one more time to separate the spinach further.
- Cover the pot and lower the heat to a simmer.
- Cook for another 10 minutes or until spinach is heated through and combined in the soup.
- Serve
For the video demonstration of the recipe check out the YouTube video here.
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