Sausage, Potato, Spinach Soup

This sausage, potato and spinach soup will hold in the refrigerator for 4 days and (if you have room) in the freezer for 3 months.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Serves: 8-10

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JUMP TO RECIPE

This came together in under 30 minutes when I realized I needed to use a bag of spinach before it went bad and some hot sausage that was not going to fit in the freezer. Stocking your freezer with soup so you have quick meals on hand when you’re too busy to cook. Reheat it in the microwave or on the stove.

Ingredients

2 pounds spicy (or sweet) Italian sausage, casing removed

3 tablespoons garlic, minced

1 large onion, chopped

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon crushed red pepper flakes, optional

4-5 cups potatoes, peeled and diced

6 cups baby spinach

4 cups chicken or vegetable broth

Directions

1. In a large pot heat 1 tablespoon of olive oil and add spicy Italian sausage and cook until browned. Crumble the sausage as it cooks and drain excess fat and set aside.

2. Add the remainder of the olive oil into the large pot and stir in garlic, onion, oregano, basil and red pepper flakes.

3. Add the sausage back into the pot and add the broth and potatoes. Cook for about 10-15 minutes until potatoes are tender.

4. Stir in spinach and top with salt and pepper if desired.

5. Serve hot.