It is supposed to be in the 70's all week. This is exciting food weather. Almost cold enough at night to have a fire....lows in the 40's a couple nights this week. Yay!
The original recipe for Italian Sausage soup can be found in the cookbook Family Feasts for $75 a Week. I did change it a bit...she used sausage links cut up, I used bulk sausage (I don't like sausage casings..eww). The recipe also called for one carrot, thinly sliced. I was too lazy to add this in, plus there is usually grumbling about carrots from at least one person at the table. Just tryin' to keep the peace.
ITALIAN SAUSAGE SOUP
- 1 lb bulk Italian sausage
- 1 lg. onion, chopped
- 2 cloves garlic, minced
- 1 t. red pepper flakes (optional...I opted out)
- 8 c. chicken broth
- 6 med. sized russet potatoes, peeled and diced
- 1 (15 oz.) can white beans, drained and rinsed
- 1 box frozen chopped spinach
- Fresh grated Parmesan cheese
Cook and crumble sausage over medium heat in your soup pot. About half way through cooking add onion and garlic. Continue cooking until sausage is done and onions wilt. Drain grease if necessary. Add broth and frozen spinach. Bring to a boil. When spinach has completely thawed, add potatoes and beans. Toss in red pepper flakes if you are using them. Simmer until potatoes are soft. Serve with fresh grated Parmesan on top.
Note: I did not add any extra salt or seasonings. The sausage had plenty of flavor and the broth added plenty of salt. Taste your soup and salt accordingly.
Today I have linked up with Tasty Tuesday.