Ingredients
Main Ingredients
- 1 pound Mild Italian Sausage
- 1 cup onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 1 cup red bell pepper, chopped
- 3 tablespoons tomato paste
- 8 cups chicken stock (preferably low sodium)
- 2 cups diced potato (red, white, or gold potatoes work best)
- 3 cups chopped fresh spinach or kale
- 1/2 cup heavy cream or half and half
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Brown the sausage: Heat a large soup or stock pot over medium-high heat. Add the mild Italian sausage and cook it, breaking it up with a spoon, until browned and cooked through.
- Sauté vegetables: If necessary, pour off all but two tablespoons of the sausage grease. Add the diced onion, carrot, celery, and chopped red bell pepper to the pot. Cook for 3 to 5 minutes until the onions soften and the carrots become slightly tender. Then add the tomato paste and cook, stirring, for one minute to deepen the flavor.
- Add liquids and seasonings: Stir in the chicken stock, heavy cream (or half and half), and dried thyme. Bring the mixture up to a simmer.
- Cook the potatoes: Add the diced potatoes to the simmering soup. Continue cooking for 10 to 12 minutes until the potatoes are tender when pierced with a fork.
- Incorporate greens: Stir in the chopped fresh spinach or kale. Cook for another 3 to 5 minutes until the greens have wilted and tenderized.
- Serve: Season the soup with salt and pepper to taste. Optionally, top with grated parmesan cheese before serving for extra flavor.
Notes
- Store leftovers in the refrigerator for up to 4 days for best freshness.
- You can freeze the soup for up to 3 months; thaw and reheat gently before serving.
- Use low sodium chicken stock to better control the salt levels in the finished soup.
- Red, white, or gold potatoes can be used interchangeably depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
