Cooking and I have had a stormy relationship. I’ve learned my style—down and dirty, but nutritious. If it takes longer than 15 minutes to assemble, saute, or set on the counter, no thanks.
So, if you love a restaurant-style sausage and spinach soup, this one’s for you. It’s SO YUM and SO SIMPLE! I use pre-cooked bacon and dried onion which simplifies it further. My family ate this up on Sunday—as in, not one drop for leftovers. Enjoy!
Happy Journey,
Connie
#50daysto50 #back2basics
Sausage and Spinach Soup
(Serves 6-8)
1 lb bacon, crumbled (pre-cooked is great!)
1 medium onion (or equivalent dried)
1 lb ground Italian sausage
2 (48 oz) cans chicken broth
2 cups small red potatoes (quartered or smaller)
1-2 tsp of Italian seasoning
1 tsp of salt
1 cup heavy cream
2 cups fresh spinach leaves
Brown Italian sausage with dried onion (or regular onion). Mix with bacon. Combine broth, sausage/bacon, seasoning, and potatoes in a pot and boil until potatoes are cooked. Just before serving, add the cream and spinach leaves. Serve with hot rolls. DELICIOUS!
