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Tuscan Sausage and Potato Soup

4-5 cups chicken stock
2 cups potatoes, diced 1/2″
1 cup chopped spinach or other greens like Kale (optional)
1 lb. Italian sausage (sweet or hot)
Fresh Italian parsley, chopped
1/2 cup heavy cream
1/4 tsp. salt
1/4 cup diced carrots
Crushed red pepper flakes, to taste

Method
Remove the sausage from its casings and sauté the sausage in a skillet or dutch oven until brown.
Drain on paper towels and reserve.
Add to a large stock pot the chicken broth, sausage, potatoes, carrots and parsley.
Simmer soup until potatoes are tender at least 30 minutes.
Add spinach and cook until completely wilted.
Add cream and simmer a few minutes until thickened.
Add salt and pepper flakes to taste and serve.

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