Creamy Sausage, Parmesan, Potato & Spinach Soup

Dinner

Feb 16

     Serves:  8 

   Prep Time:  10 min

     Cook Time:  50 min

   Calories:  525

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Soups are pretty magical - especially the day after you make them. I like to make a soup, and then let it sit in the fridge for a few days before enjoying all of the goodness. The time helps the flavors come together in such a special way. This Creamy Sausage, Parmesan, Potato & Spinach Soup is an entire meal in a bowl. The herbiness of the sausage pairs well with the thickness of the cream. The veggies add depth to every bite. Don’t forget to season this soup well - it needs it! Enjoy!

What’s special about this Creamy Sausage, Parmesan, Potato & Spinach Soup?

What’s not to love about a big bowl of soup? It’s been raining here for like 100 days, so this soup is the perfect comfort food. You can add anything you want to a soup - and this one isn’t any different! Some tips below!

Veggies: I’m using the basic base for any soup - carrots, celery, and onions. I’m using shallots instead of onions because I like the slightly more bitter flavor. But, use whatever you’ve got in the house. Soups are a great way to use whatever leftovers you have!

Thickness: Whether or not you thicken this soup is up to you. Sometimes I want a heavier soup, and sometimes I want a more brothy soup. If you choose to thicken it, you can use equal parts of corn starch and water to make a slurry. You can also blend some of the soup, and the starch from the potatoes will help to naturally thicken it as well.

Seasonings: Season your food - especially this soup. The heaviness of the cream in this soup, even though the amount of cream is minimal - will overpower your palate, and therefore, the soup. Season and taste as you go. A little bit more pepper and oregano never hurt anyone.

What do I need for this Creamy Sausage, Parmesan, Potato & Spinach Soup?

1 pound Italian sausage

1.5 pounds Yukon gold potatoes

2 cups fresh spinach

1 shallot, minced

4 pieces of celery

2 carrots, peeled & diced

1 tablespoon garlic, minced

1/2 tablespoon oregano

1 teaspoon basil

1/2 tablespoon thyme

1 cup heavy cream

1/2 cup parmesan cheese

8 cups chicken stock

What tools & gadgets will help me?

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How do I make this Creamy Sausage, Parmesan, Potato & Spinach Soup?

Step One: In a large pot, melt a few tablespoons of butter. Once melted, add in the chopped carrots, celery and shallots. Cook until the onions are soft and translucent - about 10 minutes. Then, add in 1 tablespoon garlic, minced, 1/2 tablespoon oregano, 1 teaspoon basil, 1/2 tablespoon thyme. Stir until veggies and seasonings are fully mixed.

Step Two: Add your sausage to the same pot as the veggies. Break it apart and heat until fully cooked through. While your sausage is cooking, cut your potatoes into about 1/4 inch cubes. When your sausage is finished cooking, drain any excess grease from the pan. Season with salt and pepper.

Step Three: Then, add in your 8 cups of stock and bring to a boil. When the stock is boiling, add in your potatoes, season with salt, pepper, and some Italian seasonings, and let simmer until potatoes are cooked through - about 20 minutes.

Step Four: When potatoes are cooked (you should be able to stick a knife through them without any resistance), add in 1 cup heavy cream and 1/2 parmesan cheese. Stir until the cheese is melted and then reduce the heat to a simmer. Let the soup sit for about 20 minutes, or until it begins to thicken.

Step Five: If you want this soup to be a bit thicker, you can make a slurry with equal parts corn starch and water and add it. You can also use an immersion blender to blend about half the soup.

Step Six: Lastly, add in your fresh spinach and stir until it becomes wilted. Finish with some salt and pepper, and additional seasonings to taste. Serve with a crusty bread!