Name: Allstar Potato, Spinach, and Sausage Soup recipe
Ingredients: 2 tablespoons olive oil;1 large white onion, chopped;3 cloves garlic, minced;½ pound mild Italian sausage;1 ½ pounds red potatoes, chopped;4 cups chicken broth;½ cup water;1 teaspoon chicken soup base (such as Better than Bouillon®);6 cups baby spinach, divided;1 cup chopped fresh basil;¼ cup shredded Parmesan cheese;1 tablespoon pine nuts;¼ cup milk;ground black pepper to taste;¼ cup shredded Parmesan cheese

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Ingredients

2 tablespoons olive oil 1 large white onion, chopped 3 cloves garlic, minced ½ pound mild Italian sausage 1 ½ pounds red potatoes, chopped 4 cups chicken broth ½ cup water 1 teaspoon chicken soup base (such as Better than Bouillon®) 6 cups baby spinach, divided 1 cup chopped fresh basil ¼ cup shredded Parmesan cheese 1 tablespoon pine nuts ¼ cup milk ground black pepper to taste ¼ cup shredded Parmesan cheese

Nutrition Info

425.5 calories carbohydrate: 37.7 g cholesterol: 37.6 mg fat: 22.8 g fiber: 5 g protein: 19 g saturatedFat: 6.9 g servingSize: - sodium: 1834.2 mg sugar: 5.9 g transFat: : - unsaturatedFat: : -

Directions

Heat olive oil in a large skillet over medium-high heat, add onion and garlic. Saute until onions are tender, about 5 minutes. Add sausage, cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Add potatoes, cook and stir until slightly browned, about 3 minutes.
Mix chicken broth, 1/2 cup water, and soup base into potato mixture, bring to a boil. Reduce heat and simmer soup for 15 minutes.
Bring water to a boil in a saucepan, add 3 cups spinach and cook until wilted, about 5 minutes. Drain and reserve 1/2 water from the saucepan.
Combine 3 cups spinach, reserved 1/2 cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor, blend until pesto is smooth.
Stir milk and black pepper into soup, cook over low heat until heated through, 2 to 3 minutes. Add cooked spinach and stir. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto.

Recipe Yield

4 servings

Recipe Note

This recipe was the winner of an Allrecipes recipe contest for Potatoes USA, developed and cooked by Paula Roten, Diana Bishop, Nikki Russell!

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